Casserole Cod Stew

Heat a little olive oil in a saucepan/pan with a lid and fry the chorizo until it begins to get crispy around the edges. Remove the chorizo with a slotted spoon and save it in a small bowl for later. Add the onion to the oil in the pan and fry the onion slices over medium-high heat for 10 minutes until soft. Then add the garlic and continue frying for a few more minutes.

Now add the saffron, wine, broth, Cubetti and sugar, bring to a boil and simmer gently under cover for 10 minutes. Taste and add pepper and salt to taste.

Then add the chickpeas and lemon juice and continue cooking for another 5 minutes without a lid. Add the cod fillets to the pan along with the chorizo, moving the chickpeas aside so that the cod is partially covered in the sauce. Put the lid back on the pot/pan and simmer gently for 8 to 10 minutes, spooning the sauce regularly over the fish as it cooks.

When the fish is cooked, take the lid off the pot and sprinkle with fresh parsley mixed with some extra virgin olive oil.

At the table, serve the dish in the saucepan. This allows the cod to continue cooking in the residual heat of the pan and you don't risk overcooking it on the stovetop. Serve with samphire that you cooked in boiling salted water for 4 minutes and then briefly ran it through butter.