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Marine News from the Great Lakes

RECIPE: Cod, Chorizo and Chickpea Stew

Published: Wednesday, February 20, 2019
By: Fiona Sims, www.the2fionas.com

Fiona Sims writes about food, drink and travel for many publications from “The Times (of London)” to “Food & Travel,” and “Decanter.” She is the author of four books, including “The Boat Cookbook,” and her most recent, “The Boat Drinks Book,” both published by Bloomsbury Publishing.

Chorizo is a sailor’s best friend. It keeps for ages, it’s widely available, and a little goes a long way, adding depth of flavor to everything. There are so many variations of this soupy stew that you can play around with it endlessly, grabbing whatever is available. Instead of chickpeas, use cannellini or haricot beans – and you don’t even need the carrots and celery, it’s just more interesting with them. If you don’t want fish, toast a slice of sourdough, rub it with a halved clove of garlic and drizzle with extra virgin olive oil, then place it in the bottom of your soup bowl.

Cod, Chorizo and Chickpea Stew

Serves 4

Ingredients:
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
2 carrots, peeled and chopped
2 sticks celery, washed and chopped
2 tbsp olive oil
1 bay leaf
1 tsp fresh (or ½ tsp dried) thyme
1 chorizo (about ¼ lb), sliced
1 x 14 oz can chopped tomatoes
1 x 14 oz can chickpeas, drained
1 cup water
1 ⅓ lbs cod or pollock fillets, skinned and cut into chunks
salt and pepper

To Serve:
Extra virgin olive oil

Instructions:
In a large saucepan, soften the onion, garlic, carrots, and celery in the olive oil for 5 minutes, stirring every now and again to stop them catching. Add the bay leaf, thyme, and sliced chorizo, and heat through until the oil from the chorizo starts to run. Add the tomatoes, drained chickpeas, and cup of water. Bring to a boil, cover with a lid, lower the temperature, and simmer for 20 minutes, or until the vegetables are soft. Just before the end of cooking, season the fish fillets and add them on top. Replace the lid and cook until done, about 5 minutes, before serving with extra virgin olive oil drizzled over the top.

Excerpted from The Boat Cookbook: Real Food for Hungry Sailors by Fiona Sims. Copyright © Fiona Sims 2014. Published by Adlard Coles, an imprint of Bloomsbury Publishing. Reprinted with permission.

This article first appeared in the Winter Issue (Jan/Feb) 2019 of Great Lakes Scuttlebutt magazine.


tags: Recipes

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