Smoky cod stew recipe
Created by The Tesco Recipes team
Fish stew in 40? You read that right. This triple-tested recipe keeps your budget in check without sacrificing on taste. Using frozen cod fillets, sliced mixed peppers and a soffrito mix cuts down on prep time, while chorizo and storecupboard ingredients bring bold, punchy flavour. One to bookmark for chillier days — this is the freezer fix you didn't know you needed.
See method- Serves 4
- Takes 40 mins
- 343 calories / serving
- Freezable
- Dairy-free
- Gluten-free
Ingredients
- ½ x 225g Spanish chorizo ring, sliced
- 200g frozen soffritto mix
- 3 tbsp smoked tomato paste
- 2 x 400g tins cherry tomatoes
- ½ vegetable stock cube, made up to 250ml
- 200g frozen sliced mixed peppers
- 360g pack frozen cod fillets
- 10g fresh flat-leaf parsley, leaves picked and finely chopped
- crusty bread (optional)
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Shop ingredientsEach serving contains
- Energy
- 1430kJ 343.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 2.2g
- Sugars
- 14g
of the Reference intake
Carbohydrate 16.6gProtein 29.9gFibre 7.9g
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- Heat a sauté pan over a medium heat, add the chorizo and fry for 3 mins or until it starts to release its oils and is crisp around the edges. Transfer to a plate, leaving the oil in the pan. Add the sofritto mix and cook for 3 mins. Stir through the tomato paste and continue to cook for 1 min or so.
- Add the tinned tomatoes, stock and some seasoning and bring to a gentle simmer for 5 mins. Add the peppers and cooked chorizo and cook for 3 mins until the sauce has thickened and the flavour is rich.
- Push the frozen cod pieces into the sauce so they are submerged. Continue to cook for 18 mins or until the fish is cooked through and flakes easily. Scatter over the parsley and serve with crusty bread, if you like.
- See more Dinner ideas
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
