Seafood stew comes in a few forms, but certainly along the Mediterranean coast is where my favorite variations exist! Italian Cioppino or Spanish are the best spring and summer varieties , while the French bouillabaisse is one for the winter! Whichever I make, they all scream for rustic bread to accompany, and good wine! Spanish Chorizo & Cod Stew is not an exception, with its smoky flavors. it certainly reminds me of some wonderful Barcelona lunches, after a morning in El Corte Ingles buying Lladro from the amazing collection!
White Garnacha from Spain is a great pairing with this stew. Big fruit flavors to match the chorizo!
Spanish Chorizo & Cod Stew
1 Red Onion
4oz / 120g Chorizo roughly chopped
2 cloves garlic sliced
1 Red Romano pepper chopped
14 oz / 410g can Chickpeas
1/2 tsp Smoked paprika
6oz / 150g Fresh tomatoes chopped
10 Spanish black olives
Fresh flat leaf parsley chopped reserving half for garnish
Sea salt and black pepper
Heat a small Dutch oven on medium heat and add some olive oil.
Place the onion in the oil and cook for 3 minutes then put the chorizo in the pan, cooking until it is slightly browned.
Put the garlic and pepper in the pan and mix i with the onion and chorizo, so that all is coated in the chorizo oil, cooking for 3 minutes.
Add the chickpeas, paprika and tomatoes, 1/2 cup (125ml) of water and season with sea salt and black pepper. Lower the heat and place the lid on the Dutch oven and cook for 5 minutes.
Stir in the olives and parsley, place the fish over the mixture and replace the lid, cooking for 10 minutes until the fish is opaque.
To serve, place into 2 bowls and sprinkle with the reserved parsley, serving with some bread.