Cod with chorizo and chickpeas
20 min · 41 g protein · 334 cals / serving
A one-pan Spanish-style supper: a little cured chorizo fried until its paprika oil runs, garlic, chickpeas and tomatoes simmered in it, then thick cod fillets laid on top and steamed under a lid. Spinach wilts in at the end and a squeeze of lemon lifts it.
Ingredients
- 2 oz spanish chorizo, cured Spanish chorizo, diced small
- 1 tsp olive oil
- 1/2 medium red onion, thinly sliced
- 3 cloves garlic, sliced
- 1 1/2 tsp paprika, smoked if you have it
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz), drained chickpeas
- 1/2 tsp salt
- 4 thick fillets (about 1 2/3 lb) cod
- 3 packed cups baby spinach
- 1 tbsp lemon juice, plus wedges to serve
To serve
- 2 tbsp fresh parsley, chopped
Steps
- Fry the chorizo in the oil in a large lidded skillet over medium heat for 2 minutes, until it gives up its red oil. Add the onion and cook 2 minutes, then the garlic and paprika for 30 seconds.
- Add the tomatoes, chickpeas and salt and simmer 3 minutes, crushing a few chickpeas against the pan to thicken the sauce.
- Season the cod lightly, nestle it into the sauce, cover and cook over medium-low heat 7–8 minutes, until the fish flakes at the thickest part (145°F).
- Lift the cod aside for a moment, stir the spinach and lemon juice into the sauce until wilted, then return the fish. Scatter with parsley and serve with lemon wedges.
Good to know
More chorizo?
Doubling it makes the sauce smokier and redder, at about 72 instead of 78. A little goes a long way because the paprika in it flavours the whole pan.
Other fish?
Haddock, hake, pollock or halibut all work; thinner fillets need 5 minutes under the lid.
Per
- Calories
- 84
- Protein
- (51%)
- 10 g
- Fat
- (28%)
- 2 g
- Carbohydrates
- (21%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 222 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1338 kcal goes into the pot and 1680 g of ingredients comes out as about 1590 g of food: 84 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.