Ryan Carter's Fish Stew with Cod, Clams & Chorizo

Fish Stew with Cod, Clams & Chorizo

A Spanish inspired dish to give you the warm flavours of chorizo, whilst the cod and potatoes soak up the juices from the clams, tomatoes and the fish broth in a mouthwatering stew.

From prep to plate in 40 minutes. This makes an impressive midweek dinner or Sunday lunch.

Serves: 2

Time: 45 minutes


  • 100 grams chorizo, diced into 1 cm cubes

  • 300g cod loin (x2 150g portions). Loin is thicker and maintains its shape

  • 200g clams or mussels - soak in water for 30 minutes

  • 1 tbsp extra virgin olive oil

  • 1 red onion, finely diced

  • 2 garlic cloves, finely diced

  • ½ yellow bell pepper - sliced lengthways

  • ½ red bell pepper - sliced lengthways

  • 300g potatoes (I used Charlotte potatoes) - sliced 1cm thick across

  • 400ml tomato passata

  • 1 pouch of wild fish bone broth

  • 2 bay leaves

  • 1 tsp smoked paprika

  • 1 tsp hot paprika

  • ½ red chilli - finely diced

To serve

  • Fresh parsley leaves

  • Fresh lemon wedges

  • Season with salt to taste


1. Heat the olive oil on medium heat in a wide deep saucepan (ideally with a lid)

2. Add the chorizo and cook for 2 minutes then add the bay leaves and red onion and cook until softened

3. Add the garlic, peppers, paprika, ½ of the red chilli, and potatoes and cook for 5 minutes

4. Add the tomato passata and the fish stock and bring to the boil. Once boiling, put the lid on or use foil/parchment paper to cover, reducing the heat down to a medium simmer and cook for 20 minutes or until the potatoes are softened

5. Remove the lid and add the cod loin and the clams to the stew

6. Place the lid back on and continue to cook for around 10 minutes until the cod is cooked through and the clams have opened

7. To serve, ladle into bowls. Garnish with parsley leaves, the remaining red chilli and a squeeze of lemon juice. Delicious!

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