Relax with a bowl of savory chorizo fish stew. Creating this flavorful dish at home is easy with this simple recipe and cooking tips.
This savory Spanish-inspired dish combines the smoky, spicy flavors of chorizo sausage with the delicate sweetness of fresh fish. Adding aromatic spices and tomato enhances the depth of flavor, infusing each spoonful with an irresistible richness.
Like my easy beef stew recipe, this dish offers the perfect blend of textures, from flaky fish to hearty chunks of sausage, making every bite delightful. So dive into this heartwarming stew and elevate your dining experience with bold flavors and satisfying satisfaction.
Reasons to Love
- Easy to Prepare: Fish soup with chorizo and tomato is easy to prepare, making it a convenient option for busy individuals looking for a tasty yet simple recipe.
- Rich Flavor Profile: The combination of fish, chorizo, and tomato creates a rich and complex flavor profile. The smokiness of chorizo, the sweetness of tomatoes, and the savory taste of fish combine to create a satisfying and flavorful broth.
- Versatility: You can adjust the spice level, add different types of fish or seafood, and experiment with herbs and spices to tailor the dish to your liking.
The key to creating a truly memorable fish stew lies in the quality and freshness of the fish used. I always start with freshly caught local fish rather than frozen fillets.
Here are the ingredients needed to make the recipe:
- olive oil
- chorizo sausage
- chicken broth
- dried thyme
- dried oregano
- white fish fillets
- salt and freshly ground black pepper
Scroll down to the recipe card for quantities used.
Start by cutting up your fish, chorizo, and tomato. Then, measure out all the other ingredients so they are ready to go before you begin cooking.
Heat the olive oil in a medium saucepan over medium heat. Add the chorizo and onion, and cook until the onion is softened, about 8 minutes.
Stir in the garlic and cook until fragrant. Then, stir in the chicken broth, scraping up any browned bits.
Stir in the tomato, thyme, and oregano. Bring to a simmer. Simmer for about 10 minutes to allow the flavors to meld.
Season the fish with salt and pepper. Add the fish to the stew and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until the fish flakes easily, about 5 minutes.
Stir in the parsley and season with additional salt and pepper to taste.
Hint: When adding seasonings, especially salt and spices, start with a smaller amount and taste the stew as it simmers. You can always add more later, but it's challenging to fix an overly salty dish. Remember that flavors tend to concentrate as the stew cooks, so it's better to add a little at a time and adjust as needed.
Fish stew is a very versatile dish that can be easily customized. Here are some easy variations you can try:
- Potatoes - add peeled and diced yellow potato to make a heartier stew.
- Vegetables - include additional vegetables such as bell peppers, zucchini, or spinach to boost the nutritional content.
- Coconut Infusion - substitute some or all broth with coconut milk for a creamy and tropical variation.
- Spanish flare - add smoked paprika and saffron for an authentic Spanish touch.
If you want another chunky soup with a tomato base and sausage, try my easy Italian minestrone soup.
Top tip: When adding the fish, do so towards the end of the cooking process. This prevents the fish from overcooking and becoming mushy. The fish will absorb the existing flavors in the stew while contributing its essence.
- Chop and measure all your ingredients before you begin cooking. This makes the cooking process smoother and prevents you from feeling rushed.
- Cut the fish into uniform sizes to ensure even cooking. This also makes for a more visually appealing dish.
- Allow the stew to rest for a few minutes before serving. This gives the flavors a chance to settle and intensify.
Offering a side of crusty Italian artisan bread alongside the chorizo fish stew provides an excellent opportunity to soak up every last drop of the rich and comforting broth. Another idea is to pair the stew with freshly baked cornbread.
Experiment with different toppings and garnishes to take your chorizo fish stew to new heights. Sprinkle crispy fried shallots or onions on top for added texture and flavor contrast. Alternatively, add a dollop of tangy sour cream or crème fraîche to balance out the spiciness of the chorizo.
Once cooled, place the stew in an airtight container. It can be stored in the refrigerator for up to 4 days. If you want to store the stew for a longer period, consider freezing it. Place the stew in a freezer-safe container, leaving some space at the top as liquids expand when frozen. Seal the container tightly and freeze for up to 3 months.
When ready to eat, reheat soup on the stove or microwave until piping hot. When reheating leftovers, do so gently to avoid overcooking the fish. Use low heat and stir frequently.
Absolutely! Just ensure that you thaw it properly before adding it to the pot. Thawing overnight in the refrigerator is ideal, but if you're short on time, place the frozen fish in a sealed plastic bag and submerge it in cold water until thawed.
Yes. Making fish stew ahead of time can enhance its flavors. The ingredients have more time to meld together, resulting in a richer taste. When you're ready to serve, gently reheat the stew on the stovetop until piping hot.
Cooking times can vary depending on the type of fish used. Overcooking can result in rubbery texture and loss of flavor. The flesh should be opaque and easily flake with a fork when cooked through.
Love fish? Here are a few more seafood recipes you may enjoy:
- Sheet pan salmon and asparagus is an easy meal idea.
- Baked fish with panko has a delicious crispy coating.
- Salmon Alfredo is perfect for weeknights.
- Lemon butter fish bakes up with very little effort.
- Lemon butter sauce for salmon is made quickly in a skillet.
- 2 tablespoons extra-virgin olive oil
- 4 ounces chorizo sausage cut into ½ -inch chunks
- ¼ cup finely chopped onion
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 medium tomato diced
- 1/16 teaspoon dried thyme
- 1/16 teaspoon dried oregano
- 12 ounces skinless white fish fillets cut into bite-size pieces
- Salt and freshly ground black pepper
- 1 tablespoon fresh parsley minced
- Heat the olive oil in a medium saucepan over medium heat.
- Add the chorizo and onion, and cook until the onion is softened, about 8 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in the chicken bone broth, scraping up any browned bits.
- Stir in the tomato, thyme, and oregano. Bring to a simmer. Simmer for about 10 minutes to allow the flavors to meld.
- Season the fish with salt and pepper. Add the fish to the stew and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until the fish flakes easily, about 5 minutes.
- Stir in the parsley and season with additional salt and pepper to taste.