Spanish-Style Cod in Chorizo-Tomato Broth

Zingy, Spanish chorizo-tomato broth is the foundation for this sautéed cod dish. [Photograph: Jennifer Olvera]

Note: Paprika-scented Spanish chorizo is very different from the Mexican version, so they aren't interchangeable. Buy it at well-stocked grocery stores, or order it from a purveyor like La Tienda.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Spanish-Style Cod in Chorizo-Tomato Broth

About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:40 minutes
This recipe appears in: Sunday Supper: Spanish-Style Cod in Chorizo-Tomato Broth


  • 2 1/2 tablespoons olive oil, divided
  • 1/2 small onion, minced (about 1/3 cup)
  • 3 medium cloves garlic, halved and thinly sliced
  • 1/4 cup finely diced Spanish chorizo or pancetta (see note above)
  • 1/2 cup dry white wine
  • 2/3 cup homemade or store-bought low sodium chicken stock
  • 1 1/2 teaspoons sherry vinegar
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 1/2 teaspoons pimentón (smoked paprika), divided
  • 1/8 teaspoon crushed red pepper
  • 2 sprigs thyme
  • Kosher salt
  • 4 (6-ounce) skin-on cod fillets
  • 8 slices of baguette, 1/4-inch thick
  • 1/4 cup roughly chopped flat-leaf parsley


  1. 1

    Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add onion and garlic and cook, stirring, until slightly softened, about 3 minutes. Add chorizo and continue to cook until sausage is lightly browned, about 4 minutes more. Add wine and increase heat to medium-high. Bring to a boil and simmer until reduced by half, about 1 minute. Add chicken broth, vinegar, tomatoes, 1 1/2 teaspoons pimentón, crushed red pepper, and thyme. Reduce heat and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper.

  2. 2

    While the sauce is simmering, season fish with salt, pepper, and remaining teaspoon of pimentón. Heat remaining 1 1/2 tablespoons oil in a large skillet pan over high heat until shimmering. Carefully place cod in pan skin-side down. Cook without moving until skin is crisp and nicely browned, about 3 minutes. Carefully flip fish, reduce heat to medium and continue cooking until fish is firm to the touch and no longer opaque, 4 to 5 minutes longer. Transfer fish to a paper towel-lined plate to rest.

  3. 3

    Add baguette slices to pan. Brown on one side and let it and soak up the pan juices. Flip after 1 minute and brown on the other side for about 30 seconds. Remove from heat.

  4. 4

    Discard thyme sprigs from tomato broth. Plate fish by spooning a generous amount of broth into individual bowls. Top with fish, two slices of baguette and parsley and serve immediately.


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