The meat should crumble until it resembles mince meat. Add the onions and chopped garlic and season with salt and pepper.

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Fry for 2-3 minutes until the chorizo is cooked and its lovely red oil is released.

Cod and chorizo stew. Using a deep heavy-based frying pan heat the oil and add the chopped onion. Preparation and Cooking Time 30 Minutes. Heat the 14 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering.

Cook for a further minute then pour in the tomatoes and stock and simmer for 15 minutes. Add the tinned tomatoes and fill the can with water adding to. Bring a saucepan of salted water to the boil add the potato and parsnips and boil until almost tender about 4 mins.

Fancy a fish supper ready in under half an hour. Add the onion celery and pepper and cook for 5 minutes then the garlic and herbs. Cut the chorizo into small dice and add to a sauté or deep frying pan.

Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add chorizo and cook for a further two minutes letting the oil coat the onions. Fry the chorizo in a little olive oil until it begins to release its own beautiful red oils into the pan.

Heat oven to 200C180C fangas 6. Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew from the BBC Good Food Guide. Add the breadcrumbs almonds lemon zest seasoning and half the olive oil then blitz to a crumb.

Add the cod and mussels and cook for 5 minutes seasoning well. Heat the oil in a large pan and fry the chorizo for 2 - 3 minutes. Meanwhile put the fish in a pan.

Cook over a low-medium heat for five minutes until softened. Cod and chorizo stew.

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