Pan-Seared Cod in Spiced Tomato-Chorizo Broth🍖 Main
Flaky, thick-cut Atlantic cod fillets poached in a smoky Spanish-style broth made with cured chorizo, chickpeas, fire-roasted tomatoes, and saffron.
By Priya Patel, Recipe Curator
Shared by the Home Cook Assistant community ยท Reviewed for clarity
Cool weather seafood dishes do not need to be weighed down with heavy cream to feel cozy and restorative. This vibrant Spanish-inspired meal pairs delicate, snow-white fish with the bold, smoky warmth of cured sausage, toasted fennel seeds, and golden saffron. As the diced sausage hits the hot pan, it releases a ruby-red oil infused with garlic and paprika, which forms the backbone of a fire-roasted tomato and chickpea stew. Ready in just forty minutes, it brings bright Mediterranean warmth to the table on chilly weeknights when you want something nutritious yet deeply flavorful.
When shopping for this recipe, make sure to buy Spanish cured chorizo, which is firm and sliceable like salami, rather than Mexican fresh chorizo, which is raw ground meat that will make the broth greasy and cloudy. Another key technique lies in how you cook the fish; instead of searing the delicate fillets separately and risking them breaking apart when flipping, nestle them raw directly into the simmering stew and cover the pan. This gentle steam-poaching method cooks the thick loins evenly while allowing the flaky layers to absorb the spiced tomato juices.
If clean, thick cod loins are unavailable at your fish counter, halibut, haddock, or even firm monkfish make wonderful substitutes that hold their shape well in the broth. You can also swap the chickpeas for jarred butter beans or diced Yukon Gold potatoes simmered until tender before adding the fish. Be sure to serve this in warmed shallow bowls alongside plenty of crusty baguette slices rubbed with raw garlic, as you will want to mop up every last drop of the saffron and chorizo broth.
Ingredients
- 4 thick-cut Atlantic cod fillets (6 oz each)
- 1 tbsp olive oil
- 4 oz Spanish cured chorizo, diced into small cubes
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 tsp smoked paprika
- 1/2 tsp fennel seeds, lightly crushed
- 1 pinch saffron threads
- 1/2 cup dry white wine
- 1 can (14 1/2 oz) fire-roasted diced tomatoes, with juices
- 1 cup clam juice or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups baby spinach
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges
- Salt and freshly ground black pepper to taste
Nutrition (Per 4 servings)*
* AI-estimated values only โ not a substitute for professional nutrition labeling.
Instructions
- Step 1: Pat the cod fillets completely dry with paper towels and season lightly with salt and black pepper on both sides. Let sit at room temperature for 10 minutes.
- Step 2: Heat the olive oil in a wide, deep skillet over medium heat. Add the diced chorizo and cook for 4 to 5 minutes until it renders its bright red, spiced oil and becomes crisp around the edges.
- Step 3: Add the sliced onion and garlic to the chorizo oil and cook for 6 minutes until soft and translucent. Stir in the smoked paprika, crushed fennel seeds, and saffron threads, toasting the spices for 45 seconds until deeply aromatic.
- Step 4: Pour in the white wine and simmer for 2 minutes until reduced by half. Add the fire-roasted tomatoes, clam juice, and chickpeas, bringing the mixture to a lively simmer. Cook uncovered for 10 minutes until the broth thickens slightly.
- Step 5: Stir the baby spinach into the hot broth until just wilted, about 1 minute. Taste the broth and adjust seasoning with salt and pepper if needed.
- Step 6: Nestle the seasoned cod fillets directly into the simmering tomato-chorizo broth. Reduce heat to medium-low, cover the skillet with a tight-fitting lid, and gently poach the fish for 7 to 9 minutes until the cod flakes easily with a fork.
- Step 7: Remove from the heat, scatter the chopped fresh parsley over the top, and serve immediately in shallow bowls with lemon wedges on the side.
You Might Also Like
💪 Counting calories?
Track your workouts and calorie burn with Workout Assistant.
Want to save this recipe?
Create a free account on Home Cook Assistant to save recipes, track your pantry, and plan your meals with AI.
Sign Up Free →๐ก Tips & Tricks
Tap the button above to clone this recipe into your personal collection.
Once saved, add all ingredients to your shopping list in a single tap.
Ask questions, swap ingredients, or scale servings with the AI recipe chat.
Use AI Twist in the recipe editor to put your own spin on this dish.
Everything you need in the kitchen
Join thousands of home cooks using Home Cook Assistant.
AI Recipe Generation
Describe any dish and get a complete recipe in seconds.
Smart Pantry
Track what you have at home and get recipe ideas from it.
Shopping Lists
Auto-generate shopping lists from your weekly meal plan.
Meal Planning
Plan your week with a visual calendar and stay organized.
Collaborative Homes
Share your pantry and recipes with your household.