A wonderful pan of cod with chorizo and beans – spiced and hearty.
This Spanish-inspired bean stew is packed with flavour. It is full of protein-rich chickpeas and beans, with plenty of spices, garlic and chorizo to give the dish depth and warmth.
It can be served on its own, or with a portion of boiled rice, potatoes or roasted squash. It is also very good with pan-fried flatbreads, which soak up plenty of the spiced tomato sauce.
Spanish bean stew with cod and chorizo is a dish that is quick and easy to make.
Everything is cooked in a single pan, so you could almost call it a kind of one-pot dish. Once the fish has been placed in the sauce, the pan goes into the oven, and dinner is nearly ready. If you don’t have an ovenproof frying pan, you can transfer the stew to an ovenproof dish instead.
Instead of cod you can use haddock fillet, for example – it is an excellent alternative to cod and usually a good deal cheaper.
Spanish Bean Stew with Cod and Chorizo
Ingredients
- 600 g cod fillet – can be replaced with haddock, for example
- 150 g chorizo, diced
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tbsp capers, finely chopped
- 200 g cherry tomatoes, halved
- 2 handfuls fresh spinach, about 100 g
- 1 handful parsley, finely chopped
- 1 tin chopped tomatoes
- 150 ml white wine (can be replaced with stock)
- 1 tin chickpeas, rinsed and drained
- 1 tin butter beans, rinsed and drained
- 1 1/2 tsp paprika
- 1 1/2 tsp oregano
- 1 tsp fennel seeds, ground
- Olive oil
- Salt and pepper
- Chilli flakes (optional)
To serve
- Parsley, to finish
- Lemon
Method
- Trim the cod fillets, removing any bones or sinew, and cut them into 4-5 pieces.
- Heat a frying pan over a medium heat and fry the chorizo until it has released some of its fat. It should not become crisp.
- Add the onion and fry for a couple of minutes, then add the capers, the halved tomatoes, garlic, parsley and spices. Fry for another 3-4 minutes.If the pan needs more fat, add a little olive oil.
- Pour in the white wine and let it reduce for a moment.*If using stock, you can season the dish with a little lemon juice at the end, just before it goes into the oven.
- Add the chopped tomatoes and heat everything through thoroughly.Season the sauce with salt and pepper, and chilli flakes if you like.
- Add the beans, chickpeas and spinach, and stir well until the spinach has wilted.
- Place the pieces of cod in the pan and press them down gently so they sit partly submerged in the sauce.
- Drizzle a little olive oil over the cod and season with salt and pepper.
- Put the pan in the oven and bake for about 8-10 minutes at 225°C in a conventional oven (top and bottom heat).*The cooking time depends on the thickness of the pieces.
- Scatter chopped parsley and finely grated lemon zest over the fish, and serve.The dish can be served on its own, or with rice, boiled potatoes or roasted squash.
Nutrition
Premium
Jeg har ikke lavet retten endnu.. men wauw hvor lyder det lækkert… Jeg har altid poser med kogte butterbeans i fryseren, fordi jeg elsker at lave græske retter med de bønner.. Men nu skal jeg prøve din opskrift..
Kan jeg evt bytte chorizo ud med bacon.. eller har du et andet forslag..? jeg kan ikke tåle de meget krydrede pølser.. Men det er helt klart en ret jeg skal prøve..
Tak for vildt mange lækre opskrifter..
Hej Helle
Dejligt du kan lide hvad du ser – det er jeg glad for:)
Du kan sagtens bruge bacon i stedet for:)
Warm wishes, Dianna
this is NOT Spanish….. you will Never see a Spanish dish mixing meat and fish. A true insult to Spanish cuisine.
Hi JP
Woooow… If you gave yourselv the time to read the caption, you would find the word “spanish inspired” – but I guess you didn’t.
Just for your record – I had a paella in Spain, mixing chicken and shrimps.
And using your words – truly insult to my blog, for you to rate it with one star – without even have tried it.
Have a good one.