A delicious and comforting stew that’s very low maintenance.  A classic supper that I enjoy happily on my own, but the recipe below is enough for two.  Crusty bread for mopping sauce is obviously obligatory.

Cod, Chorizo & Chickpea Stew

Serves 2

Ingredients

• 2 tbsp. Olive Oil
• 100g Chorizo
• 1 Small onion
• 1 Green Pepper
• 2 sticks of Celery
• 4-5 Garlic cloves, finely sliced
• ½ tin Chopped Tomatoes
• 3 Large Plum Tomatoes, roughly chopped
• 1 tsp Chilli flakes
• 1 tsp Dried Oregano
• ½-¾ tsp Smoked Paprika
• 200g Cod Fillet, skinned & boned
• 1 tin Chickpeas, drained
• Salt & Pepper to taste
• Small bunch fresh Parsley

Method

Chop the chorizo, onion, pepper & celery into roughly 1cm pieces.  Heat the oil in a medium pan and start by sautéing the chorizo for a couple of minutes, before adding the onion, pepper and celery.  Continue to cook, stirring occasionally for around 5 minutes, until the vegetables start to soften.

Next add in the tomatoes, garlic, chilli flakes, oregano and paprika and cook for a further 3 minutes until the tomatoes start to break down.  Add the chickpeas and taste to check the seasoning, adding salt & pepper as needed.

Roughly chop the cod into 3cm pieces and after a few more minutes add to the pan, stirring carefully so as not to break the fish up too much.  Turn the heat down to a simmer and let the fish cook gently with the vegetables – this will take only a couple of minutes, enough time to roughly chop up some parsley.

Keep a small amount of parsley to garnish and add the rest to the pan.  Stir once more, check that the fish is cooked and starting to flake and taste once more before serving, finishing with a sprinkle of parsley.

Perfect supper for one or two people.  If serving for one, dish up a plate and also set the other portion to one side to cool, before popping into the freezer.