Chorizo and Bacalao Stew
Although covid-19 may be putting a crimp in any travel plans, there is no reason why your tastebuds can’t have a culinary getaway!
My Chorizo and Bacalao Stew is inspired by an amazing dish I had while travelling in Spain a few years ago. The flavour and aroma of the dish transports me back to a sunny plaza in Spain where nothing was more important then enjoying a glass of rioja and watching the world go by.
On top of being delicious, this simple stew is easy to make, and only requires one pot!
The dish itself comes together in about 30 minutes, making it a perfect weeknight meal.
It does take a little planning ahead as the bacalao, or salt cod, needs to be pre-soaked for about 48 hours to remove all the excess salt and rehydrate the flesh.
Chorizo and Bacalao Stew is one of those dishes that actually tastes better the 2nd (or 3rd day). Time gives the flavours in the dish a chance to meld. The tomato sauce and the bacalao take on all the wonderful spiciness and fragrance of the chorizo making for a rich and fragrant stew.
Enjoy!
Wondering what to do with any extra salt cod? Try my recipe for Portuguese Bacalhau à Brás
Ingredients
- 250 grams bacalao (salt cod)
- 2 tbsp olive oil
- 1 large onion peeled and chopped
- 2 Spanish cured chorizo sausages cut into slices
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 125 ml water
- 796 ml canned whole tomatoes
- 540 ml canned chickpeas drained and rinsed
- 1 tbsp sherry vinegar
- salt and pepper to taste
Instructions
Soak the Bacalao
- Place the bacalao (salt cod) in a bowl or container and cover with cold water. Soak for 48 hours, changing the water twice a day.
Preparing the Stew
- Heat one tablespoon of the oil in a large saucepan over medium-high heat. Add the sliced chorizo and cook until browned on both sides, about 4-5 minutes. Remove with a slotted spoon and set aside.
- Add the remaining olive oil to the pan and the chopped onion. Cook until completely translucent, about 2-3 minutes.Reduce the heat to medium and add the tomato paste, minced garlic and paprika to the pan and cook for 2-3 minutes, stirring frequently.
- Return the chorizo to the pan, along with the juice from the canned tomatoes and the water. Gently crush the whole tomatoes, by hand, or with the back of a spoon and add to the pan. Cover, let come to a boil then reduce the heat and allow the stew to simmer for 10 minutes.
- Drain the bacalao and cut into 2-3 cm size pieces.Add the drained chickpeas, sherry vinegar and the bacalao to the pan and let simmer for another 10 -15 minutes.Taste and adjust for salt and pepper.