Roasted cod with chorizo and chickpea stew

Description

Chorizo adds flare wherever it’s used. Its unctuous red colour spreads through an entire dish and its flavour packs a punch. In this stew it really shows off. The piquant paprika is balanced beautifully by the sweet tomatoes and the textures of the chickpeas and little cubes of chorizo make for a really satisfying dish. Cod is the perfect accompaniment and looks very appetising placed on top of a steaming bowlful of the stew. But don’t be shy, the best way to eat it is to give it all a big mix so the pieces flake off into the sauce.

Ingredients

4 cod fillets
150gchorizo sausage
1cnchickpeas
4 tomatoes
1tbsptomato puree
1 white onion
4clvgarlic
6 sprigs fresh thyme
1 squeeze of lemon
1 chili (optional)
  Olive oil

Summary

Yield
Servings
Prep time1 hour
Tagsmain course cod chorizo chickpea

Instructions

Preheat the oven to 200°c.

Quarter the tomatoes, put them in a roasting tin and add some salt and pepper. Roast these for an hour.

While the tomatoes are roasting, prepare the stew.

Cut the chorizo into small cubes, I like to do them about the size of a pea. Put the chorizo in a saucepan and place on a moderate heat. There’s no need to add any oil as plenty will come out of the chorizo.

Gently fry the chorizo until it gets a bit crispy and a lot of oil has come out.

Then add the diced onion, minced garlic, finely cut chili and three sprigs of thyme.

Fry this for around five minutes until the onions are translucent. The whole mixture will take on the lovely red of the paprika.

Boil a kettle and drain the chickpeas. Mix the tomato puree with around 200ml of boiling water, then add this along with the chickpeas to the chorizo and onions in the saucepan. Bring this up to a bubble and taste the mixture to see if you need to add any salt or pepper. Once correctly seasoned, turn the heat off and put a lid on the pan. This will allow the flavour to infuse without overcooking.

Now prepare your fish. Place the fillets in a roasting tin. Add salt and pepper and sprinkle over the leaves of the remaining three sprigs of thyme. Squeeze over the lemon juice and drizzle a little olive oil.

Once the tomatoes are cooked, remove them from the oven and turn the heat down to 180°c. Remove the skins from the tomatoes and gently stir them into the stew. Return the saucepan to a very low heat while you cook the fish.

Place the fish in the oven for 15 minutes.

Serve the fish on top of a large spoonful of the stew, with a sprinkling of chopped spring onions.

cod with chorizo and chickpea stew