James Martin Cod and Chorizo is a masterclass in Mediterranean flavor pairing, bringing together the delicate flakiness of white fish with the bold, smoky punch of Spanish sausage. True to James Martin’s style of honest, flavor-forward cooking, this dish relies on the paprika-rich oil released by the chorizo to season the entire stew. It is a vibrant, one-pan supper that feels sophisticated enough for a dinner party but is quick enough for a busy weeknight.
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Why You Will Love This Cod And Chorizo Recipe:
- The Flavor Contrast: The salty, spicy kick of the chorizo perfectly cuts through the mild, creamy texture of the cod, creating a balanced bite every time.
- One-Pan Magic: The fish is often cooked in the same pan (or served atop the stew made in one pan), meaning the flavors meld beautifully and cleanup is a breeze.
- Texture Heaven: You get the crunch of crispy chorizo and seared fish skin against the soft, buttery texture of the beans and stew.
- Fast and Fancy: It looks like a restaurant-quality dish but comes together in under 30 minutes.
James Martin Cod And Chorizo Ingredients
The Star Protein:
- 4 Cod Loins
- 200g Chorizo Sausage
The Stew Base:
- 1 can (400g) Butter Beans
- 1 can (400g) Chopped Tomatoes
- 1 Red Onion
- 2 cloves Garlic
- 100ml White Wine
- 1 tsp Smoked Paprika
The Finish:
- Fresh Parsley
- Lemon Wedges
- Olive Oil & Butter
How To Make James Martin Cod And Chorizo
- Crisp the Chorizo: Place a large, deep frying pan over medium heat. Add the sliced chorizo (you usually don’t need oil as it releases its own). Fry for 3–4 minutes until crisp and the pan is filled with vibrant orange oil. Remove the chorizo with a slotted spoon, leaving the oil behind.
- Sauté Aromatics: Add the diced onion to the chorizo oil. Cook for 5 minutes until softened. Add the garlic and smoked paprika, stirring for another minute until fragrant.
- Build the Sauce: Pour in the white wine (or sherry) and let it bubble for 2 minutes to reduce slightly. Add the chopped tomatoes and the drained butter beans. Simmer for 10 minutes until the sauce thickens. Stir the crispy chorizo back in (save a few pieces for garnish).
- Cook the Cod:
- Method A (Pan-Fry Separate): In a separate non-stick pan, heat a splash of oil and a knob of butter. Season the cod. Place skin-side down and press gently. Cook for 4–5 minutes until the skin is golden and crisp. Flip and cook for 2–3 minutes on the other side until the flakes separate easily.
- Method B (One Pan): Nestle the raw cod fillets directly into the simmering tomato bean stew. Cover with a lid and steam gently for 8–10 minutes until opaque.
- Assemble: Spoon the rich bean and chorizo stew onto plates. Top with the cod fillet. Sprinkle with fresh parsley and serve with a wedge of lemon.
Recipe Tips
- Dry the Fish: If you are pan-frying the cod, pat the skin completely dry with kitchen paper before cooking. Moisture is the enemy of crispiness.
- Don’t Overcook: Cod should be pearlescent and flake apart with a gentle nudge. If it turns rubbery or dry, it has been cooked too long.
- The “Chorizo Oil”: Do not drain the red oil released by the sausage! That fat carries all the paprika and garlic flavor that seasons the beans and the fish.
- Substitutions: If you aren’t a fan of cod, this recipe works brilliantly with other firm white fish like hake, halibut, or even monkfish.
What To Serve With Cod And Chorizo?
This Cod And Chorizo is rich with smoky paprika oil and tomato sauce, so you need plenty of crusty sourdough bread or a warm baguette to mop up the juices. For a heartier meal, serve it alongside roasted potatoes (especially Patatas Bravas) to match the Spanish theme. To balance the richness of the chorizo, a side of garlic sautéed spinach or a crisp green salad with a lemon vinaigrette is essential to provide a fresh, clean contrast.
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Check Price: £12.50 »How To Store Leftovers Cod And Chorizo?
- Refrigerator: Allow the stew to cool completely. Transfer to an airtight container and store in the fridge. Because fish is delicate, it is best to consume this within 2 days.
- Freezer: You can freeze this dish for up to 1 month. Be aware that while the beans and chorizo freeze perfectly, the cod may become slightly softer or mushier upon thawing. Thaw overnight in the fridge.
How To Reheat Leftovers Cod And Chorizo?
- Stovetop (Best Method): Place the leftovers in a saucepan over low heat. Add a splash of water or chicken stock to loosen the sauce (the beans will have absorbed the liquid). Cover and simmer gently for 5–8 minutes. Do not boil vigorously, or the cod will break apart.
- Oven (Gentle): Preheat your oven to 300°F (150°C). Place the stew in an oven-safe dish and cover with foil. Heat for 15 minutes. This warms the fish through without drying it out as much as higher heat would.
- Microwave: Place in a bowl and cover loosely with a paper towel (chorizo oil splatters!). Heat on medium power (50%) for 2 minutes. High heat will turn the cod rubbery instantly.
FAQs
Yes, however, you must thaw it completely in the fridge overnight and pat it extremely dry with paper towels before cooking. Frozen fish retains more water, which can release into the pan and water down your rich chorizo sauce if not dried properly.
Yes, it is recommended. The skin (casing) on chorizo can become tough and chewy when fried. Peeling it off allows the sausage to crisp up better and releases more of that essential red oil to flavor the beans.
Yes, you can substitute the white wine with an equal amount of chicken or vegetable stock. To replace the acidity that the wine provides, add a generous squeeze of lemon juice or a splash of cider vinegar right at the end of cooking.
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Cod And Chorizo Nutrition Facts
- Calories: ~480 kcal
- Total Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 85mg
- Sodium: 950mg
- Total Carbohydrate: 24g
- Protein: 42g
James Martin Cod And Chorizo
Course: Main, Lunch, DinnerCuisine: Spanish, British FusionDifficulty: Easy4-6
servings10
minutes20
minutes480
kcalJames Martin Cod and Chorizo recipe features flaky white fish served atop a hearty, smoky stew of butter beans, tomatoes, and spicy Spanish sausage. It is a robust, flavor-packed meal that is ready in under 30 minutes.
Ingredients
- The Star Protein:
4 Cod Loins
200g Chorizo Sausage
- The Stew Base:
1 can (400g) Butter Beans
1 can (400g) Chopped Tomatoes
1 Red Onion
2 cloves Garlic
100ml White Wine
1 tsp Smoked Paprika
- The Finish:
Fresh Parsley
Lemon Wedges
Olive Oil & Butter
Directions
- Crisp the Chorizo: Place a large, deep frying pan over medium heat. Add the sliced chorizo (you usually don’t need oil as it releases its own). Fry for 3–4 minutes until crisp and the pan is filled with vibrant orange oil. Remove the chorizo with a slotted spoon, leaving the oil behind.
- Sauté Aromatics: Add the diced onion to the chorizo oil. Cook for 5 minutes until softened. Add the garlic and smoked paprika, stirring for another minute until fragrant.
- Build the Sauce: Pour in the white wine (or sherry) and let it bubble for 2 minutes to reduce slightly. Add the chopped tomatoes and the drained butter beans. Simmer for 10 minutes until the sauce thickens. Stir the crispy chorizo back in (save a few pieces for garnish).
- y Separate): In a separate non-stick pan, heat a splash of oil and a knob of butter. Season the cod. Place skin-side down and press gently. Cook for 4–5 minutes until the skin is golden and crisp. Flip and cook for 2–3 minutes on the other side until the flakes separate easily.
Method B (One Pan): Nestle the raw cod fillets directly into the simmering tomato bean stew. Cover with a lid and steam gently for 8–10 minutes until opaque. - Assemble: Spoon the rich bean and chorizo stew onto plates. Top with the cod fillet. Sprinkle with fresh parsley and serve with a wedge of lemon.
Notes
- Dry the Fish: If you are pan-frying the cod, pat the skin completely dry with kitchen paper before cooking. Moisture is the enemy of crispiness.
Don’t Overcook: Cod should be pearlescent and flake apart with a gentle nudge. If it turns rubbery or dry, it has been cooked too long.
The “Chorizo Oil”: Do not drain the red oil released by the sausage! That fat carries all the paprika and garlic flavor that seasons the beans and the fish.
Substitutions: If you aren’t a fan of cod, this recipe works brilliantly with other firm white fish like hake, halibut, or even monkfish.
