Joe Wicks’ cod, chorizo and tomato stew with greens

Cod and chorizo are two ingredients that hold themselves well in a stew. Although they won’t disintegrate, you still need to watch you don’ over cook the cod.

I served mine with additional greens and ran some spinach through the stew for some extra thickness and healthy goodness.

This dish would work equally well with whatever white fish you can get your hands on; I’ve used some Pollock that was going cheap, as well as basa which is half the price of cod.

You can get Joe’s great book here.

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