Add the onion celery and pepper and cook for 5 minutes then the garlic and herbs. Add the onions and chopped garlic and season with salt and pepper.
Cod And Chorizo Stew Recipe Delicious Magazine Recipe Recipes Stew Recipes Cooking Recipes
Heat the 14 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering.
Cod chorizo stew. Mix it up with cod cheeks. Fry for 2-3 minutes until the chorizo is cooked and its lovely red oil is released. Heat the oil in a large pan and fry the chorizo for 2 - 3 minutes.
Cut the chorizo into small dice and add to a sauté or deep frying pan. Then add the onion potatoes chilli and fennel and cook for 5 minutes stirring occasionally. Preparation and Cooking Time 30 Minutes.
Add the peppers chorizo a pinch of saffron and the chopped fresh tomatoes. Heat a large pan over a medium heat and cook the chorizo for 2 - 3 minutes then remove from the pan and set aside. Scatter with parsley before serving with crusty bread and salad.
Add the beans and chickpeas and gently stir in. Next add the tomato turmeric stock and coriander. Drain all but 1 tbsp of fat from the pan and use to cook the onion and garlic over a medium heat for 6 - 8 minutes until soft.
Begin by cooking the chorizo in small chunks so that the juices are released. You can also make this dish pescatarian by swapping the chorizo for shell-on prawns. Add a splash of oil and add the shallots and garlic when the chorizo looks like its started to cook.
Fancy a fish supper ready in under half an hour. Cod and chorizo stew. Cod and Chorizo Stew Try to source thick cod fillets from your local traditional fishmonger and a cooking chorizo thats additive-free.
This warming Mediterranean stew is packed with prawns cod and mussels as well as a mixture of herbs vegetables and juicy chunks of chorizo. Add the paprika and cook for 30 seconds before stirring in the chickpeas and the sherry. Reduce the heat and gently simmer for seven to nine minutes depending on how thick the fillets are.
Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew from the BBC Good Food Guide. Add the garlic and onions and fry gently for a further 4-5 minutes or until softened. Spanish cod stew with chickpeas From the team behind The Great British Bake Off this Spanish stew has combination of rich chorizo with tender chickpeas and flaky cod and is deliciously spicy.
Once boiling lightly season the cod fillets with salt and pepper and nestle into the pan. Stir in the potatoes and cook for 3 minutes.
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