Monday, 2 April 2012

Spanish Chorizo and Cod Stew Recipe

Spanish chorizo partners perfectly with white fish, the smokiness from the pimento infused sausage adds depth to the fish, turning it into a hearty satisfying meal that works incredibly well in the warmer summer months or colder winter season.
This stew has a base of fresh ripe tomatoes, but you are able to use really good tinned tomatoes instead. This stew could easily be transformed into soup by including twice as much the quantity of stock, making sure that there is a good deal of liquid with scrumptious pieces of fish and chorizo as well as a piece of crusty bread to soak it up.
1 kg of fresh ripe tomatoes
5 cloves of garlic
3 tablespoons organic olive oil
A touch of sugar
Salt and pepper
500 g of fresh cod
250 ml / 1 cup of fish stock
2 onions, peeled and sliced up
350 g of quality Spanish chorizo
1) De-skin and cut your tomatoes if making use of fresh ones. Peel and grind two cloves of garlic and then heat just two tablespoons of olive oil in a heavy based pan.
2) Cook and sweat the garlic within the olive oil on a very low heat for one or two minutes, at that time add in the chopped up tomatoes with a flavoring of salt and pepper with a pinch of sugar. Cook your tomatoes using a low heat for about an hour or so right up until they become a thick sauce.
3) Prepare the fish, doing away with any skin and bones and then slicing it into chunks. Chop the chorizo into bite-sized cuts or even chunks and then chop the remaining 3 cloves of garlic finely.
4) Heat just one tablespoon of olive oil in any frying pan and include the chorizo, cooking it for a few moments. Add the onions and sliced up garlic to the chorizo and cook lightly up to the point the onion begins to soften.
5) Heat up the fish stock. As soon as the tomato has finished cooking, put in the ingredients of the chorizo pan and the fish stock. Cook over a medium temperature for approximately fifteen minutes or so.
6) Add the pieces of cod to the pan and then cook for around another 5 minutes so that the fish is cooked through.
7) Sample the stew for flavoring. Serve in bowls with chunks of bread to mop up all of the juices.