I think we’re all longing for a holiday but most of us are still at home or having a UK staycation. But you don’t need to miss out on your holiday food; try this Spanish Cod Stew, put on your sunglasses, have a glass of something chilled and enjoy the Costa del Garden!

Serves 4
4 cod fillets
200g diced chorizo
A good pinch saffron threads
100ml sherry
500ml passata or tinned chopped tomatoes (with the juice)
1/2 tsp smoked paprika
1 can chick peas, drained and rinsed
1 large red onion, finely diced
2 cloves garlic, minced
500ml vegetable stock
Juice of 2 lemons
Fresh flat leaf parsley
Seasoning

In a lidded pan, dry fry the chorizo until it starts release it’s oil and starts to char at the edges, remove with a slotted spoon and set aside.

To the leftover chorizo oil in the pan add the onion and cook on a medium heat for about 10 minutes until softened and translucent, then add the smoked paprika, garlic and cook for a couple more minutes.

Next add the saffron, sherry, stock and passata, bring to a simmer gently with the lid on and taste after about 10 minutes, seasoning as needed.

Next, add the chick peas and lemon juice, cooking for around 5 minutes with the lid off. At this stage you can add a little water if the sauce is thickening to quickly.

Add the cod fillets into the pan with the chorizo, nestling the cod fillets into the sauce and spoon some of it over the fish. Put the lid back on and cook for about 10 minutes.

When done, remove the lid and scatter with the fresh parsley.

Serve with samphire which adds a beautiful saltiness to the dish.