Coley & Chorizo Stew

A deliciously hearty Spanish style stew with fresh coley and spicy chorizo
Coley & Chorizo Stew
  • 4 people
  • 30 mins
  • 10 mins
  • 20 mins


Heat 1 tbsp olive oil in a frying pan, add 120g sliced cooking chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.

Finely chop 1 large onion then, in the same pan, soften it for 8 minutes over a low heat. Stir through 1 tsp hot smoked paprika and a pinch of chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, sliced roasted peppers and tinned chickpeas (drained and rinsed). Season well, mix and bring to a simmer. Chop the coley fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the coley is just cooked through. Taste and adjust the seasoning, if need be.

To freeze: make the sauce, then cool. Mix in the uncooked coley and freeze. Defrost before finishing the recipe.


  • 1 tbsp olive oil
    120g sliced cooking chorizo
    1 large onion
    1 tsp hot smoked paprika
    A pinch of chilli flakes
    75ml white wine
    400g can chopped tomatoes
    100g sliced roasted peppers
    200g tinned chickpeas (drained and rinsed)
    450g coley
    A handful of chopped fresh flat leaf parsley
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