Welcome to our first edition of Friends with Recipes! My friend Sarah owns an absolutely gorgeous online children’s shop called Archie’s Boutique. In addition to being super stylish and uber cool, she is also a super sweet mama to two beautiful boys. Teatime at her house is always delicious, so I thought she would be perfect to start off our series! (That, and she was the one who made me start this blog in the first place, so it was easy to convince her to join in the fun.)
Here is Sarah’s favourite family dinner! I can’t wait to give it a try!
Cod, Chorizo & Chickpea Stew – Sarah Archard
I tend to make recipes up as I go along following my basic understanding of flavour combinations and often referring to things I have eaten in restaurants, seen on cookery programmes or read in books. I rarely actually open a recipe and follow it directly! Therefore, it was actually quite tricky to break this down and make decisions about committing it to paper!
Another great thing about this recipe is that I made it entirely from ingredients in the back of my stock cupboard/freezer. So although you could use fresh fish and peppers (of course!) for me, these are basics I nearly always have in stock and is therefore a great standby meal to rustle up with little notice. This was exactly the case for this meal where we invited friends over for dinner at the last minute.
Cod, Chorizo & Chickpea StewPrint Recipe
- approx 500g [1 pound] frozen cod fillets which you can cook from frozen
- approx 250g [1/2 pound] frozen prawns
- 150g [1/4 pound] chorizo - skin removed and diced
- large red onion - diced
- 4 cloves of garlic - minced
- 2 jars of roasted red peppers in brine (you could use fresh of course!)
- 2 x 400g [14oz) tins of chickpeas
- 2 x 400g (14oz) tins of chopped tomatoes
- handful of black olives
- heaped tspn smoked paprika
- salt and pepper to taste (of course you can omit salt completely)
- couple of handfuls of spinach
- steamed/boiled rice or crusty bread to serve
gently fry the onion, garlic and diced chorizo until soft but not browned
drain the peppers and roughly chop
add to pan and fry for a minute or two
drain the chickpeas and rinse
add both tins of chickpeas and both tins of toms
add the smoked paprika, S&P, olives
stir until well mixed
simmer away for 15 mins on a medium heat so that the tomato juice thickens and the sauce reduces
once the sauce is a thick soup consistency, add in your cook-from-frozen cod and prawns
stir gently and let the fish heat through. Once warm, the cod fillets will be delicate so don’t stir too aggressively or the flakes will come apart and disintegrate!
finish off by throwing in a couple of handfuls of spinach and gently stir through so it wilts. (optional step)
as long as the fish is piping hot through, this is ready to serve!
Thank you, Sarah! Be sure to check out her cool shop, and pop in to say hi on her IG account (@archiesboutique)! And because she didn’t send me a picture to use on this post, I’ve raided her FB page and found one for her. 😉