In this comforting dish, thick cod fillets are gently simmered in a rich, smoky broth made with Spanish chorizo, chickpeas, tomatoes, and plenty of smoked paprika. It's warming, filling, and layered with flavor—and it comes together in under an hour in one pot.
Heat olive oil in a large, deep skillet or Dutch oven over medium heat.
Add chorizo and cook for 3–4 minutes until it begins to crisp and release its oil.
Add onion and cook until soft and translucent, about 5 minutes.
Stir in garlic, smoked paprika, sweet paprika, and chili flakes (if using). Cook for 1 minute to bloom the spices.
Pour in white wine, scraping up any browned bits from the bottom of the pan.
Simmer for 2 minutes to reduce slightly.
Stir in diced tomatoes and chickpeas, then season with salt and pepper.
Add ½ cup water or broth if it looks too thick—this should be a saucy base, not soup.
Simmer uncovered for 10–12 minutes to let the flavors meld and broth reduce.
Season cod fillets with salt and pepper on both sides.
Nestle them gently into the stew.
Cover and let simmer for 6–8 minutes, or until cod is opaque and flakes easily with a fork.
Finish with a squeeze of lemon juice.
Spoon the chickpea-chorizo mixture into bowls.
Place a cod fillet on top of each.
Garnish with chopped parsley and serve with lemon wedges and bread or rice, if desired.
Use firm white fish like halibut or haddock if cod isn't available.
Avoid stirring once cod is added to prevent it from breaking apart.
Use good-quality chorizo—Spanish cured (not Mexican raw) for authentic flavor.
Add baby spinach or kale in the last few minutes for a leafy green touch.
Spice it up with a dash of sherry vinegar or chopped olives before serving.
Want more broth? Add an extra cup of stock or tomato passata.
Serve with: Garlic-rubbed toast, steamed rice, or roasted potatoes
Drink: Spanish Albariño, dry rosé, or a citrusy pale ale
Occasion: Weeknight dinner, Mediterranean-themed supper, cozy fall meal
4 servings