Hairy Bikers Cod And Chorizo Stew Recipe

This hearty Hairy Bikers Cod and Chorizo Stew Recipe brings together smoky Spanish sausage, tender white fish, and creamy cannellini beans in under an hour. The cod fillets steam gently on top of the rich, wine-infused vegetable base, remaining pearly and moist rather than breaking apart. I love how the surprising addition of shredded cabbage adds a sweetness that balances the spicy chorizo perfectly.

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What Makes This Version Different

I used to think fish stews were delicate, fussy affairs until I tried this Hairy Bikers method. Most recipes simply simmer fish in tomato sauce, but this version builds a substantial base using shredded white cabbage and red wine. It sounds unusual, but the cabbage melts down completely, creating a thick, comforting texture that grips the sauce better than just onions or peppers alone.

The real lesson here is how to treat the cod. Instead of boiling the fish in the liquid, you place the loins on top of the bubbling beans and vegetables to steam. This prevents the fish from becoming rubbery and ensures that beautiful, flaky texture every single time.

Hairy Bikers Cod and Chorizo Stew Recipe Ingredients

• 1 tbsp olive oil
• 150g cooking chorizo, thinly sliced (remove the skin if it’s tough)
• 1 red onion, thinly sliced
• 1 red pepper, deseeded and sliced
• 250g white cabbage, shredded finely
• 3 garlic cloves, finely chopped
• 1 tsp dried thyme
• 200ml red wine (a Rioja works well)
• 2 tbsp tomato purée
• 400g tin cannellini beans, drained and rinsed
• 4 cod loin steaks (approx 150g each), skinless
• Salt and black pepper
• Fresh parsley, to garnish
• Lemon wedges, for serving

How To Make Hairy Bikers Cod and Chorizo Stew Recipe

1. Crisp the Chorizo: Heat the olive oil in a large, deep frying pan or sauté pan that has a lid. Add the sliced chorizo and fry over medium heat until it releases its vibrant red oil and starts to crisp at the edges. Remove the chorizo with a slotted spoon and set aside, leaving the flavoured oil in the pan.
2. Soften the Vegetables: Add the sliced onion, red pepper, and shredded cabbage to the pan. Cook over medium heat for about 10 minutes, stirring occasionally, until the vegetables have softened and the cabbage has reduced in volume.
3. Build the Base: Stir in the garlic and dried thyme, cooking for another 2 minutes. Pour in the red wine, increase the heat, and let it bubble rapidly to reduce slightly. Stir in the tomato purée, the drained beans, and about 250ml of water. Season well with pepper (go easy on salt as chorizo is salty).
4. Simmer the Stew: Return the crispy chorizo to the pan. Cover with the lid and simmer gently for 10-15 minutes until the vegetables are completely tender and the sauce has thickened.
5. Steam the Fish: Season the cod loins and place them gently on top of the stew—do not submerge them completely. Cover the pan again and let the fish steam over the low heat for 10-15 minutes, depending on thickness. The fish is done when it is opaque and flakes easily. Scatter with parsley and serve immediately.

Recipe Tips

• Use Cooking Chorizo: Always buy soft ‘cooking chorizo’ rather than the cured slices meant for charcuterie boards. It releases more paprika-stained oil, which is essential for flavouring the vegetables.
• Don’t Stir the Fish: Once the cod is in the pan, resist the urge to stir. White fish is fragile and will break into mush if agitated. Let the steam do the work.
• Wine Substitution: If you prefer not to use alcohol, swap the red wine for an equal amount of good quality chicken or fish stock, adding a teaspoon of red wine vinegar for acidity.
• Bean Varieties: While cannellini beans are traditional for their creaminess, butter beans or chickpeas work brilliantly in this stew if that’s what you have in the cupboard.

What To Serve With This Stew

This dish is a complete meal thanks to the beans and cabbage, but a slice of crusty sourdough bread is non-negotiable for mopping up the smoky juices. If you want something greener, steamed tenderstem broccoli with a squeeze of lemon makes a fresh side that cuts through the richness of the chorizo oil.

How To Store

Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat very gently on the hob or in a microwave, being careful not to overcook the fish. I don’t recommend freezing this dish once fully cooked, as the texture of the cod can become grainy upon thawing.

FAQs

Can I use frozen cod?
Yes, you can use frozen cod fillets. You don’t strictly need to defrost them, but you will need to add 5-10 minutes to the steaming time in the final step.

Is this dish very spicy?
It depends entirely on the chorizo you buy. Most cooking chorizo is mild to medium, but you can buy ‘picante’ versions if you want heat, or sweet versions for a family-friendly meal.

Can I use a different fish?
Absolutely. Hake, haddock, or pollock are excellent sustainable alternatives that hold their shape well. Avoid delicate flat fish like plaice or sole as they will disintegrate.

Nutrition

• Calories: 415 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 650mg
• Total Carbohydrate: 22g
• Protein: 38g

Try More Recipes:

• Hairy Bikers Somerset Chicken Recipe
• Hairy Bikers Scotch Broth Recipe
• Hairy Bikers Chocolate Brownies Recipe