My household are on a bit of a cod roll this week. There’s rather a lot of it in the freezer so we decided to cook cod a different way for three nights running – a little bit of a challenge and to prove that you can cook with the same key ingredient in different ways and make it taste completely different. Yesterday it was a Kerala fish curry with my toor dal and tonight we are having my three C stew; the three C’s being chickpea, chorizo and cod. It’s so darn delicious you’ll have to have especially strong willpower to stop yourself picking up your plate and licking every last drop of sauce. I find serving it with fresh crusty bread normally works a treat where mopping is concerned.
Like most of the recipes on my blog it is very straight forward and if you don’t eat meat you can simply leave out the chorizo as you will still get the wonderful smokiness from the sweet paprika. The basic sauce can be cooked in advance and then the cod added five minutes before you are ready to eat, so it’s also perfect if you are cooking for a crowd and want to just enjoy the moment instead of slaving over a stove when they arrive. I also find that it works well as a very comforting and satisfying mid week meal. In fact it’s perfect to eat at any time, although I would probably pass if it were served at breakfast.
Like a good old Victoria sponge cake there are many versions of cooking this dish, but here is mine. Let me know what you think. Oh and for those wondering what I will do tomorrow night, well I’ll probably do a tom yam broth with cod instead of prawns or maybe my Cha Ca La Vong – recipe here we’ll see which way the wind will blow in the morning.
Have a good weekend folks.
Chickpea, Chorizo and Cod Stew
3 tbsp olive oil
1 large white onion, chopped
4 garlic cloves, sliced
150g spicy Spanish chorizo, sliced or cubed
1 tsp sweet paprika
1 tsp rock salt
1/2 a 400g tin of plum tomatoes
1 tsp of tomato puree
100ml red wine
300ml boiling water
2 tsp agave nectar (or caster sugar)
400g tin of chickpeas, drained (240g after drained)
500g cod, skinned and cut into 2cm cubes
handful of fresh flat leaf parsley, roughly chopped
optional: bread for mopping up the juices
1. In a large pan heat the olive oil on a medium heat and when hot add the onion and fry gently for 5 minutes before adding the garlic and cooking for another 3 minutes so that the onion is soft and beginning to bronze.
2. Add the chopped chorizo and continue to fry for a further 3 minutes. Add the sweet paprika, rock salt and stir into the ingredients, which will have taken on a deep red colour.
3. Add the plum tomatoes, which you then need to cut up, red wine, tomato puree, boiling water, chickpeas and agave nectar. Let the sauce gently bubble away for 20 minutes. If it becomes too dry add a little more boiling water. Taste and see if you like the balance of sweet and salty, adjust if necessary.
4. Five minutes before eating add the cod and cover with the sauce. Do not stir too much as you do not want the cod to flake. If you can place a lid on the pan as it will allow the fish to cook through nicely.
5. Serve into bowl/plates with a scattering of fresh parsley on top and fresh bread to mop up the sauce.