Braised cod patatas bravas
Serves: 4 (or 2 with leftovers)
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Braised cod patatas bravas
Any meaty white fish will do in this dish. Be sure to serve this satisfying stew with lots of bread to mop up all the sauce.
Serves: 4 (or 2 with leftovers)
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
281Kcal
Fat
9gr
Saturates
3gr
Carbs
19gr
Sugars
7gr
Fibre
3gr
Protein
29gr
Salt
1.8gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 tsp olive oil
- 80g chorizo ring*, peeled and sliced
- 300g baby potatoes, quartered
- ½ x 200g pack Inspired to Cook diced onions (or 1 onion, chopped)
- 2 tsp smoked paprika
- ¼ tsp chilli flakes
- 1 x 400g tin cherry tomatoes
- 300ml vegetable stock* (made with ½ a stock cube)
- 2 x 250g packs skinless cod fillets
- large handful of parsley, chopped
Step by step
- Heat the oil over a medium-high heat in a large sauté pan and fry the chorizo for 3 minutes until just starting to become crisp. Remove to a bowl with a slotted spoon and set aside.
- Add the potatoes and onion to the pan, stirring into the chorizo fat. Cover, then cook everything gently for 3-4 minutes until the onion has softened, stirring once or twice. Add the smoked paprika and chilli flakes and cook uncovered for a further minute. Add the tinned cherry tomatoes along with the stock, season lightly, then simmer uncovered on low for 10 minutes.
- Return the chorizo to the pan along with the cod. Cover the pan again and cook for 4-5 minutes, covered, until the cod is just cooked through (the timing depends on the thickness of the fish). Season to taste, scatter with the parsley and serve. *Check your chorizo is dairy-free and use gluten- free stock, if required.
