Meanwhile, stir the stock cube and saffron into 200ml boiling water. 1. Baking the cod in the oven is so much quicker, even tastier, and requires very little effort. Instructions. Bring the pot with the chickpeas to a boil again and add the mixture from the mortar. 4 garlic cloves, sliced. 1 tsp rock salt. Olive Oil 100g Chorizo 1 Small onion 1 Green Pepper… Drain, dice and add the cod. Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. I like using the big, cooked Spanish chickpeas which come in jars as these are tastier than the tinned variety. In a 4 qt pot over medium heat, add the remaining oil and and the chorizo. Cut the chorizo into small dice and add to a sauté or deep frying pan. Sauté for 5 or so minutes, stirring, until the chorizo becomes crisp. Cod, Chorizo, Fennel & Chickpea Stew This is an easy-entertaining recipe, influenced by Spanish flavours and ingredients. 150g spicy Spanish chorizo, sliced or cubed. Nestle the fish and seafood in the stew, pouring any leftover marinade right over the stew. Stir, season with sea salt and freshly ground black pepper, then cover and cook for 10 minutes. Salted cod stew with chorizo and chickpeas is a classic recipe but I find that fish usually breaks up too much in stews. Place the pieces of cod on top of the stew… Warm the olive oil in a large saucepan over a low heat. 2 tsp agave nectar (or caster sugar) Mix well and marinate for 30 minutes. Heat the 1/4 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering. https://www.womanandhome.com/recipes/cod-chorizo-and-chickpea-casserole Bring stew to a boil on the stove top then immediately place in a 400 F oven for 10-12 minutes. of the chickpeas with the sherry vinegar, kosher salt, and 1/2 Tbsp. 2. 1 large white onion, chopped. Pat fish dry and rub with ground cumin. 1 tsp sweet paprika. Serves 4. Cod, Chorizo & Chickpea Stew Serves 2 Ingredients 2 tbsp. 1/2 a 400g tin of plum tomatoes. A classic supper that I enjoy happily on my own, but the recipe below is enough for two. Add drained garbanzo beans and browned chorizo. 3 tbsp olive oil. A delicious and comforting stew that’s very low maintenance. Place in a large bowl with ½ of the lemon juice. of the olive oil. Fry for 2-3 minutes until the chorizo is cooked and its lovely red oil is released. Add the hard-boiled eggs and the fresh spinach, stir and simmer for 5 minutes. Set aside. Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. 100ml red wine. Crusty bread for mopping sauce is obviously obligatory. Add the onions and chopped garlic and season with salt and pepper. Preparation. Pour into the chorizo mixture and add the tomatoes and chickpeas. Add the garlic and onions and fry gently for a further 4-5 minutes, or until softened. 1 tsp of tomato puree. 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