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Baked cod with chorizo and chickpeas has about 46 g of protein per serving and takes 51 minutes from start to table. The protein comes from cod, chorizo and chickpeas, not powder, so it tastes like the real thing.
You build a smoky tomato and chickpea stew in one 30 cm / 12-inch oven-safe skillet, nestle the fillets on top, and let the oven finish the fish. Rendered chorizo oil seasons everything.
The one place this goes wrong is overbaking. Cod is lean, and a few minutes past 145 F / 63 C it turns dry and chalky, so start checking at 12 minutes.
Each serving is roughly 400 g of food, so it works as a full dinner on its own. The trade-off is salt. Dry-cured chorizo brings plenty, so taste the stew before you add more.
Why You’ll Love This Recipe
- About 46 g protein per serving from real food
- One skillet goes from stovetop to oven
- The stew is finished before the fish goes in
- Chorizo oil does the seasoning, so the spice list stays short
Ingredient Notes
- cod fillets: Choose fillets about 2.5 cm / 1 inch thick. They supply about 30 g protein per serving. Haddock or pollock works, and frozen fillets should thaw overnight in the fridge and be patted dry.
- Spanish dry-cured chorizo: Use the firm, sliceable kind, not raw Mexican chorizo. It adds about 6 g protein per serving and the orange paprika oil that seasons the stew.
- canned chickpeas: Rinse them well to wash off some of the canning liquid and sodium. They add about 9 g protein per serving. About 480 g of cooked dried chickpeas can replace the two cans.
- smoked paprika: Sweet smoked paprika (pimenton dulce) gives color and smoke. Use the hot version if you want heat. Regular paprika works but loses the smoky note.
Smoky Baked Cod with Chorizo and Chickpea Tomato Stew
Ingredients
Method
- Heat the oven to 200 C / 400 F with a rack in the middle. Pat the cod fillets dry with paper towels and season both sides with 1/4 tsp salt and 1/4 tsp pepper. Set them aside while you make the stew.
- Heat 1 tbsp olive oil in a 30 cm / 12-inch oven-safe skillet over medium heat. Cook the chorizo for 3 to 4 minutes until the edges crisp and the oil turns orange. Add the onion and cook for 5 minutes until soft, then stir in the garlic and smoked paprika for 1 minute until fragrant.
- Add the tomatoes with their juices, chickpeas, broth, 1/4 tsp salt and 1/4 tsp pepper. Simmer for 8 to 10 minutes until a spoon drawn across the skillet leaves a clear trail. Stir in the spinach and the juice of half the lemon for 1 to 2 minutes until the spinach wilts.
- Turn off the heat. Nestle the cod fillets into the stew, pressing them down about halfway, and tuck any thin tail ends under. Brush the tops with the remaining 1 tbsp olive oil.
- Bake uncovered for 12 to 14 minutes, until the cod is opaque, flakes easily and reads 145 F / 63 C at the thickest part. Scatter the parsley on top and serve straight from the skillet with the lemon wedges.
Notes
- Cod reaches 145 F / 63 C at the thickest part in 12 to 14 minutes.
- Dry-cured chorizo is salty, so taste the stew before adding any extra salt.
- Protein per serving, estimated: about 30 g cod, 9 g chickpeas, 6 g chorizo, 1 g other.
- No protein powder is used, so there is nothing to subtract.
Tips for Success
- Pat the cod dry with paper towels before seasoning, since surface water thins the stew and keeps the fish from roasting.
- Reduce the stew until a spoon leaves a clear trail across the skillet bottom, because the cod will release more liquid in the oven.
- Tuck thin tail ends under so every fillet is an even thickness, then check the temperature at 12 minutes with an instant-read thermometer.
- Taste the stew before adding any extra salt, since dry-cured chorizo and canned chickpeas already bring plenty of sodium.
- Use a well-seasoned cast-iron skillet if you have one. Mine is a garage-sale find, and it holds heat evenly in the oven.
Variations
- Swap the cod for haddock or pollock fillets of similar thickness and keep the same 12 to 14 minute bake.
- Stir 1 tsp harissa or a pinch of cayenne into the stew with the paprika for more heat.
- Replace the spinach with 150 g of sliced jarred roasted red peppers and add them with the tomatoes.
Storage and Reheating
Baked cod with chorizo and chickpeas keeps in an airtight container in the refrigerator for 2 days. The fish is the limiting ingredient, so don’t stretch it past that. The stew alone keeps 4 days.
Reheat the leftovers covered with foil in a 150 C / 300 F oven for 10 to 12 minutes until steaming hot, or microwave at 50% power in 1-minute bursts. Low heat keeps the cod from turning rubbery.
For longer storage, freeze the chorizo and chickpea stew on its own for up to 3 months. Thaw it overnight in the fridge, reheat it in the skillet, and bake fresh cod on top. Cooked cod turns watery and mushy after freezing.
Serving Suggestions
Serve baked cod with chorizo and chickpeas straight from the skillet at the table. Put a spoonful of stew under each fillet, then add chopped parsley and a lemon wedge.
Crusty bread for mopping the sauce and a lemony arugula salad are enough. The chickpeas already supply the starch, so rice is optional.
FAQ
How do I know when the cod is done in baked cod with chorizo and chickpeas?
The cod is done when it turns opaque white and flakes easily with a fork, usually after 12 to 14 minutes at 200 C / 400 F. An instant-read thermometer in the thickest part should read 145 F / 63 C. Pull it right then, because lean cod goes dry within a couple of minutes.
Can I use Mexican chorizo instead of Spanish chorizo?
Yes, but it changes the method. Mexican chorizo is raw and loose, so brown and crumble 100 g for about 5 minutes, spoon off most of the fat, and skip the first tablespoon of olive oil. The stew will be spicier and greasier, and you lose the firm, smoky slices.
Why is the chickpea stew watery under my baked cod?
The stew wasn’t reduced enough, or the fillets were wet. Simmer the tomatoes and chickpeas until a spoon drawn across the skillet leaves a clear trail, and pat the cod dry with paper towels. Frozen cod releases the most water, so thaw it overnight in the fridge first.
Can I freeze baked cod with chorizo and chickpeas?
Freeze the chorizo and chickpea stew for up to 3 months, but not the baked cod. Cooked cod turns watery and mushy after thawing. Thaw the stew overnight in the fridge, reheat it in the skillet, then bake fresh fillets on top for the full 12 to 14 minutes.
What do I serve with baked cod and chorizo chickpea stew?
Crusty bread for mopping up the sauce and a lemony arugula salad are enough. The chickpeas already supply the starch, so rice or roasted potatoes make the plate heavy. If you want a cooked vegetable, garlicky sauteed green beans fit the smoky flavor.
Is baked cod with chorizo and chickpeas gluten free and dairy free?
Yes, as written it has no gluten ingredients and no dairy. Check the labels on the chorizo and the broth, since processed products can include gluten or milk-based additives. Use water instead of broth if you’re unsure. It does contain pork from the chorizo, so it isn’t pescatarian.
