Cod and White Bean Stew with Chorizo
Cod loin gently braised in a smoky tomato and chorizo sauce with white beans. A hearty one-pan dinner that tastes like it simmered all day.
- Total
- 35 min
- Prep 10 · Cook 25
- Serves
- 1
- Difficulty
- Easy
You'll practice: Rendering fat · Deglazing
- Savory
- Comforting
- Stovetop
- One pan
Instructions
-
Pat the cod dry with paper towel and season both sides with the salt and black pepper. Dice the chorizo into 1 cm cubes. Mince the garlic. Drain the white beans. Chop the parsley.
~10 min
Drying the cod prevents excess moisture, allowing the fish to cook evenly and the sauce to cling.
-
Warm the olive oil in the skillet over medium heat. Add the chorizo and cook until the fat renders and the edges crisp, about 4 minutes.
~4 min
Rendering the chorizo fat builds a smoky base and crisps the edges, adding deep flavor to the stew.
Let the chorizo render properly before adding the garlic; the rendered fat is what carries the smoky flavor through the whole stew.
Rendering fat Cook chorizo over medium heat until fat renders and edges crisp; avoid high heat to prevent burning.
-
Add the garlic to the chorizo and stir for 30 seconds until fragrant. Pour in the canned tomatoes and scrape up the browned bits. Simmer until the sauce thickens slightly, about 8 minutes.
~8 min
Deglazing with tomatoes lifts browned bits, enriching the sauce with caramelized flavor.
Deglazing Pour tomatoes into hot pan and scrape up browned bits; this adds flavor and prevents sticking.
-
Stir the white beans into the sauce. Nestle the cod into the pan, spoon some sauce over the top, cover, and simmer gently until the cod flakes easily and reaches 63°C, about 8 minutes.
~8 min
Nestling and covering the cod gently poaches it, keeping it moist and preventing overcooking.
If the sauce reduces too much before the cod goes in, add a splash of water to keep it loose enough to spoon over the fish.
-
Scatter the parsley over the top and serve straight from the pan.
~1 min