Cod and Chorizo Stew
View original ↗
Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Cod and Chorizo Stew

NUTRITION · PER SERVING40M COOK
CAL 29%·PRO 92%
CARBS 53G36% OF CAL
11G FIBER0G ADDED0G INTRINSIC33G OTHER10G TOTAL SUGAR
FAT 21G32% OF CAL
5G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Spanish-style stew of flaky cod and spiced chorizo simmered with potatoes, peppers, chickpeas, and white wine. Bold flavors in under 30 minutes.

mainspanishsoupfishdairy freegluten free
View the full recipe on Supergolden Bakes →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 tbsp olive oil (virgin)
  • 3 oz (100g) Spanish chorizo (cut into small cubes)
  • 1 onion (finely diced)
  • 3 garlic cloves (sliced or crushed)
  • 1 red bell pepper (sliced)
  • 2 medium potatoes (peeled and cut into small cubes)
  • 2 bay leaves
  • 1 tsp salt
  • ¼ crushed chili flakes
  • ¼ cup (60ml) dry white wine
  • ¾ cup fish broth / stock (, using fish bouillon)
  • 14 oz (400g) chickpeas (drained and rinsed)
  • 1 tsp smoked sweet paprika
  • 1 ½ lbs (600g) cod fillets (skinless and boneless or see note 1)
  • 7 oz (200g) cherry tomatoes (halved or see note 2)
  • 1 tbsp lemon juice (or to taste)
  • fresh parsley (chopped, to serve)
  • salt and freshly ground pepper (to taste)
PREP
10M
SODIUM
1256MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.