Cod, Chorizo and Lentil Summer Stew

Who says a stew has to be for Winter? This cod, chorizo and lentil dish is proof that a hearty bowl of stew can also be light, vibrant, and perfect for warmer days and nights. Whether you’re dining with friends al fresco, or simply looking for a nourishing dinner after a warm day, you can’t go wrong with this satisfying one-pot dish.

Prep Time10

Cook Time30

Total Time40

Course: Dinner

Cuisine: American, British, European, Mediterranean

Keyword: cherry tomato, Chorizo, Cod, Fish Stew, Lentil, One Pot, spinach, summer

Servings:

Calories: 716kcal

Equipment

1 wide relatively deep skillet or pan ideally a dish you can take straight to the table
1 medium non-stick frying pan

Ingredients

2 fillets skin-on cod 4 x individual fillets approximately 200g each
150 g chorizo cut into small cubes
1 onion
2 medium carrots
2 sticks of celery
2 large garlic cloves crushed
120 ml white wine
200 g fresh or frozen broad beans
400 g can of tomatoes
400 g can of lentils drained
2 tsp smoked paprika
1 tbsp extra virgin olive oil plus extra for drizzling
100 g baby spinach leaves
1 tbsp fresh basil leaves torn
salt and pepper
1 tbsp fresh parsley chopped
1 lemon optional

US Customary - Metric

Instructions

Firstly, cut the chorizo into small cubes and place in the large pan (ideally one that can go straight to the table). Cook over a medium heat until the chorizo has released its oils and is slightly crispy. Remove to a piece of kitchen paper and set aside – leaving the oil in the pan.
Finely dice the onion, carrot, and celery, and add to the chorizo oil over a medium heat. Cook for 5-6 minutes, continuing to stir until softened. Add the crushed garlic and cook for a further minute or two.
Add the white wine and bubble until halved.
Add the can of tomatoes to the pan along with 1 tsp of the smoked paprika, stir well to combine and leave to simmer for 10 minutes.
Meanwhile, in a small saucepan, place the podded broad beans in boiling water and cook on a high simmer for 3-4 minutes. If using from frozen, simply follow the instructions. Drain, refresh under cold water, and remove the skins and discard, putting the beans to one side.
In a separate non-stick frying pan, add 1 tbsp olive oil and place on a medium-high heat.
Take the cod and season both side with salt and pepper. On the flesh side of the fish, lightly dust the surface with the remaining tsp of smoked paprika and pat in gently.
When the pan is hot, place the fish skin side down in the hot oil and cook until crisp – around 3 minutes – then turn and cook for a further 3 minutes. Turn the heat off but leave the fish in the pan to continue cooking and remain warm.
Returning to your stew, add in the lentils, together with the podded beans, the spinach, the chopped basil and 100ml of water. Stir well, season, and simmer for 5 minutes.
Once the spinach has wilted, the dish is ready to serve.
Place the fillets of cod on top of the stew, sprinkle with the chopped parsley, and drizzle with a little extra virgin olive oil and serve with the lemon wedges (if desired) and some crusty sourdough bread on the side.

Notes

Any meaty white fleshed fish would work well in this dish. Try Hake, Haddock or whatever fish you find readily available.

Nutrition