Savory Chorizo Fish Stew

This hearty chorizo fish stew brings the flavors of coastal cuisine right to your dinner table. The combination of smoky chorizo and tender white fish creates a delicious depth that makes this dish feel like a special treat, despite being surprisingly simple to prepare.

I first made this stew during a cold winter weekend when I was craving something comforting yet light. The aroma of sautéing chorizo and herbs filled my kitchen, and it's become a regular in our dinner rotation whenever the weather turns chilly.

Ingredients

• Extra virgin olive oil provides the perfect base for sautéing and adds a fruity undertone to the stew
• Smoked Spanish chorizo sausage delivers incredible flavor without much work look for authentic Spanish chorizo for the best taste
• Onion and garlic form the aromatic foundation of this stew choose firm onions with no soft spots
• Chicken broth use homemade for best results or choose low sodium store bought
• Fresh tomato adds brightness and slight acidity pick ripe but firm tomatoes
• Dried herbs thyme and oregano bring Mediterranean flavors that complement the fish
• White fish fillets the star of the show choose firm varieties like cod or halibut that won't fall apart
• Fresh parsley brings a pop of color and freshness at the end

Step-by-Step Instructions

Sauté the Base

Heat olive oil in a medium saucepan over medium heat until shimmering but not smoking. Add chorizo and onion, cooking for a full 8 minutes until the onions become translucent and slightly golden. This initial slow cooking releases the chorizo oils and flavors into the dish, creating the rich foundation.

Add Aromatics

Stir in minced garlic and cook for exactly 30 seconds until you can smell its fragrance. Be careful not to brown the garlic as it can become bitter. This brief cooking time allows the garlic to release its flavors without burning.

Build the Broth

Pour in chicken broth while scraping the bottom of the pan to incorporate all those flavorful browned bits. Add tomato and dried herbs, then bring to a gentle simmer. Allow this mixture to cook for 10 minutes, giving time for the flavors to meld together and create a cohesive broth.

Cook the Fish

Season fish pieces with salt and pepper before adding them to the simmering broth. Reduce heat to medium low and cover the pot. The fish needs only about 5 minutes to cook through until it flakes easily with a fork. The gentle cooking preserves the delicate texture.

Finish and Serve

Stir in fresh parsley just before serving and adjust seasonings with additional salt and pepper to taste. The parsley adds a bright, fresh note that balances the rich flavors of the stew.

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The chorizo is what makes this stew truly special. I discovered this ingredient combination during a trip to a small coastal town where a local fisherman shared his family recipe. The smokiness of the chorizo creates a flavor that makes people think you spent hours in the kitchen, when really the sausage does all the heavy lifting for you.

Choosing the Right Fish

The success of this stew largely depends on selecting the right type of fish. Firm white fish varieties like pollock, halibut, cod, sea bass, and red snapper work perfectly because they maintain their structure during cooking. Avoid delicate fish like tilapia or sole, which tend to fall apart too easily. When shopping, look for fish with clear eyes, firm flesh, and no strong fishy odor. Fresh is always best, but good quality frozen fish, properly thawed, can work wonderfully too.

Make Ahead and Storage

This stew actually tastes even better the next day after the flavors have had time to develop further. You can prepare it up to the point of adding the fish, then refrigerate for up to 2 days. When ready to serve, reheat the broth to simmering, then add the fish and complete the recipe. For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking the fish. I don't recommend freezing this stew as the texture of the fish can become mushy when thawed.

Serving Suggestions

Transform this stew into a complete meal with thoughtful accompaniments. A slice of crusty sourdough bread is perfect for sopping up the flavorful broth. For a more substantial meal, serve over cauliflower rice to keep it low carb, or traditional steamed rice to soak up the delicious broth. A simple green salad dressed with lemon and olive oil provides a refreshing contrast to the rich stew. For a special touch, add a dollop of garlicky aioli on top of each serving this elevates the dish to restaurant quality in seconds.

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Recipe FAQs

→ What types of fish work best in this stew?

Several types of white fish work excellently in this stew. Pollock, halibut, cod, sea bass, and red snapper are all great choices as they hold their shape well during cooking while absorbing the flavors of the broth. Look for firm-fleshed fish that won't fall apart during the gentle simmering process.

→ Can I make this stew ahead of time?

Yes, but with some considerations. For best results, prepare the broth with chorizo, onions, and tomatoes up to a day ahead, then reheat and add the fish just before serving. This prevents the fish from overcooking and becoming tough when reheated. The flavors of the broth actually improve with a little time to meld.

→ Is there a substitute for chorizo in this stew?

If you can't find Spanish chorizo, you can substitute with another cured sausage like andouille or kielbasa, though the flavor profile will be slightly different. For a less spicy option, try using bacon or pancetta, which will still provide that essential smoky depth. Vegetarian versions can use smoked paprika and a bit of olive oil to mimic chorizo's distinctive flavor.

→ What can I serve with this fish stew?

This stew pairs wonderfully with crusty bread for soaking up the flavorful broth. A simple green salad with a light vinaigrette makes an excellent side. For a more substantial meal, serve over cooked rice or with roasted potatoes. A glass of crisp white wine like Albariño or Sauvignon Blanc complements the seafood flavors beautifully.

→ How can I make this stew spicier?

To increase the heat level, add red pepper flakes when sautéing the onions and chorizo. You could also incorporate a diced jalapeño or serrano pepper with the garlic, or add a dash of hot sauce to the finished stew. Smoked paprika (pimentón) can enhance both the spice level and the smoky flavor profile, particularly the hot variety rather than sweet or mild.

→ Can I use frozen fish for this stew?

Yes, frozen fish can work well. Thaw it completely before adding to the stew and pat it dry with paper towels to remove excess moisture. Frozen fish often releases more water during cooking, so you might want to reduce the amount of broth slightly. The cooking time may need a slight adjustment, so check for doneness by seeing if the fish flakes easily with a fork.