Spanish Cod One Pot Recipe

Cod is boiled in chorizo ​​and saffron thorny heat with peas, lemons and parsley. Just typing it makes my mouth runny.

The taste of Spanish-style lips makes this a superstar of the dish, whether you are looking for Sunday lunch in the summer style or an easy main dinner party with wow factor. Get ridicule. 


  • 100g diced cooking chorizo
  • 1/2 tsp smoked paprika
  • Fresh flat leaf parsley
  • 1 pinch saffron threads
  • Sea salt and black pepper
  • Samphire and butter to serve
  • 1 large glass white wine
  • 250ml chunky passata
  • 1 can chick peas, drained and rinsed
  • 1 large red onion, finely diced
  • 2 chunky cod fillets (you could use haddock or pollock if you prefer)
  • 2 cloves garlic, minced
  • 1 Knorr chicken stock pot cheats in 250ml boiled water
  • Extra virgin olive oil for finishing
  • Juice of 2 juicy lemons
  • 2 tsp sugar
  • Olive oil for cooking


  1. In a cooking pot/pan with a lid, fry the chorizo in a little cooking olive oil until it starts to char at the edges, then remove it with a slotted spoon and put it in a bowl until later. To the oil in the pan add the onion and cook on a medium heat for about 10 minutes until softened, then add the smoked paprika, garlic and cook for a couple more minutes.
  2. Next add the saffron, wine, stock, passata and sugar, bring to a simmer gently with the lid on and taste after about 10 minutes, adding salt and pepper as needed.
  3. Next, add the chick peas and lemon juice, cooking for around 5 minutes with the lid off, and place the cod fillets in to the pan with the chorizo, nudging the chick peas out of the way so the cod is partly under the sauce. Put the lid on and simmer gently for around 8 to 10 minutes, spooning the sauce over it a couple of times as it cooks.
  4. When done, remove the lid and scatter with the fresh parsley mixed with a little extra virgin olive oil.
  5. Serve at the table in the cooking pot. Doing this will mean the cod continues to cook in the residual pan heat, so you don’t need to overdo it on the hob. Serve with samphire that’s cooked in boiling water for 4 minutes and been dressed in a little butter.

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