I made this chorizo crusted cod with smokey tomato and white bean stew to evoke the flavours of Portugal. I visited Lisbon with my husband in January. On a food tour of the ancient Alfama district – the oldest neighbourhood in Lisbon, dating back to 1200 BCE – we learned the common saying that the Portuguese can make cod in 1001 ways.
Some of the most prominent elements of Portuguese cuisine are smoked meat like chorizo, paprika, and salt cod. Paprika is one of the most commonly used spices in Portuguese cuisine and the culinary significance of cod can’t be understated. Stews with tomato bases are also common.
Wandering the narrow streets of Alfama, Lisbon.
So when I found myself feeling a bit nostalgic for the taste of Portugal, I combined some of those key elements into a dish that evokes the memories of Lisbon with ingredients I could easily find in Amsterdam and that you can likely find wherever you are.
Most cod in Portugal is of the salted variety, known as bacalhau (similar to the Italian baccala and the Spanish bacalao). Interestingly, salt cod is so widespread and ingrained in the Portuguese culinary repertoire that the word bacalhau usually means salt cod, whereas fresh cod is often referred to with a qualifier – bacalhau fresco.
I didn’t use salt cod for this recipe since fresh cod is very widespread in the Netherlands and can be used immediately without soaking. If you’d like to use salt cod, be sure to soak in advance.
If using fresh cod then this dish comes together in 15 – 20 minutes, making it perfect for a quick weeknight meal. Serve with crusty bread or otherwise as is for a lighter and lower-carb meal.
A drier chorizo works best since it can be diced more finely, but even a moist chorizo will do. It doesn’t have to stick perfectly to the cod – so long as the flavours meet and mingle and it adds a bit of texture then it will come together very well.
Smokey Tomato & White Bean Stew
The smokey tomato and white bean stew comes together very quickly and easily. Of course the longer it cooks, the more flavourful it will be. A quick 20 minute simmer is still sufficient though for an easy weeknight meal with flavour.
Begin by slicing about 1/3 of a 200 gram chorizo (or around 75 grams / 5 oz or chorizo give or take). Finely dice two cloves of garlic. Fry the chorizo in a skillet over medium-high heat without oil until it begins to brown and release oil. Add the garlic and fry another minute until aromatic. Finally add the diced tomato, white beans, smoked paprika, salt, and white pepper.
Cook on high heat until it bubbles (another minute or two) and then cover, reduce heat and leave to simmer while you prepare the cod.
Chorizo Crusted Cod
While the smokey tomato and white bean stew simmers, chop another 1/3 of a 200 gram chorizo (or about 75 grams / 5 oz). It should be diced as finely as you can manage but if it’s too moist to get a fine grain then don’t trouble yourself too much about it.
Press the chorizo onto the cod and then heat olive oil on high in an oven safe skillet (ideally cast iron). Gently place the cod loins onto the skillet being careful not to topple off the chorizo.
Sear for about a minute and then begin quickly adding tomatoes first (scattered evenly around the pan), then squeeze the lemon juice into the pan and throw in the lemon quarters, and finally sprinkle in the parsley and garlic. Cook in a preheated oven for about 8 minutes. Once you take it out of the oven, add the butter to the pan and swirl it around in the juices – you can also press on the lemon quarters with a fork to get more juice.
When the cod is out of the oven, serve it on the tomato and white bean stew either as is or with a side of crusty bread. You can also garnish with more fresh parsley.
Portuguese Inspired Chorizo Crusted Cod with Smokey Tomato White Bean Stew
This flavourful chorizo crusted cod over a smokey tomato and white bean stew evokes the flavours of Portuguese cuisine in a 20 minute weeknight dinner.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Global
Ingredients
Chorizo Crusted Cod
2 cod loins (250 – 300 grams)
75 grams / 5 oz chorizo
- A handful of cherry tomatoes, halved
- 1 lemon, quartered
- 1 clove garlic, sliced
- 1 tablespoon butter
- 1 tablespoon chopped parsley (plus a bit more for garnish)
- Olive oil for frying
Smokey Tomato & White Bean Stew
75 grams / 5 oz chorizo
2 cloves garlic, minced
1 can / jar of diced tomatoes
- 1 can / jar of white beans
- 1 tablespoon smoked paprika
- 1/2 teaspoon white pepper
- 1/4 tsp salt (or to taste)
Olive oil for frying
Instructions
- Preheat oven to 200 C / 400 F.
- Smokey tomato and white bean stew: Slice 75 grams / 5 oz or chorizo and dice two cloves of garlic. Fry the chorizo in a skillet over medium-high heat without oil until it begins to brown and release oil. Add the garlic and fry another minute until aromatic. Finally add the diced tomato, white beans, smoked paprika, salt, and white pepper. Cook on high heat until it bubbles (another minute or two) and then cover, reduce heat and leave to simmer while you prepare the cod.
- Chorizo crusted cod: Finely dice another 75 grams / 5 oz chorizo. Press the chorizo onto the cod loins and then heat olive oil on high in an oven safe skillet (ideally cast iron). Gently place the cod loins onto the skillet being careful not to topple off the chorizo. Sear for about a minute and then quickly add tomatoes, squeeze the lemon juice into the pan and add the lemon quarters, then finally sprinkle in the parsley and garlic. Cook in the preheated oven for about 8 minutes. Once you take it out of the oven, add the butter to the pan and swirl it around in the juices – you can also press on the lemon quarters with a fork to get more juice.
- Serve over smokey tomato and white bean stew with crusty bread if desired.
Keywords: cod, cod stew, chorizo, chorizo and cod, chorizo crusted cod, chorizo crusted cod stew, white bean stew,
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