Mediterranean-style cod and chickpea stew

9 INGREDIENTS • 7 STEPS • 35MIN

Mediterranean-style cod and chickpea stew

Recipe

3.8

4 ratings
Fancy a taste of the Mediterranean to lift up your spirits as the nights draw in? Try this hearty stew, which uses top quality cod fillets and juicy peppers.
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Fancy a taste of the Mediterranean to lift up your spirits as the nights draw in? Try this hearty stew, which uses top quality cod fillets and juicy peppers.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

35MIN

Total time

Ingredients

Servings
4
1 pack
(380 g)
M&S cod fillet skinless and boneless
1
onion, finely sliced
1
M&S Remarksable Value red pepper, finely sliced
1 tbsp
M&S roasted red pepper paste
1 tbsp
M&S sundried tomato paste
2 tins
(800 g)
M&S Remarksable Value Chopped Italian Tomatoes
800 g
chickpeas, drained
25 g
flat leaf parsley, leaves picked, roughly chopped
1/2
M&S Remarksable Value lemon, zested, juiced

Nutrition per serving

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Calories
361kcal
Fat
4.5 g
Saturates
0.5 g
Sugars
20.1 g
Salt
956.8 mg
Love This Recipe?
Add to plan
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Mediterranean-style cod and chickpea stew
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Place the cod (1 pack) on a baking tray, season with salt and pepper and drizzle with 2 tbsp extra virgin olive oil. Bake in the oven according to the packet instructions.
step 2
Meanwhile, heat 1 tbsp extra virgin olive oil in a large non-stick frying pan over a medium-high heat.
step 3
Add the onion (1) and red pepper (1), season and cook for 5 minutes until they begin to soften.
step 4
Stir in the red pepper paste (1 tbsp) and sundried tomato paste (1 tbsp), then cook for one more minute.
step 5
Add 100ml water to the pan, along with the chopped tomatoes (2 tins) and chickpeas (800 g). Add another pinch of salt and pepper and cook for 10-15 minutes until the sauce thickens, stirring occasionally.
step 6
Stir in most of the parsley (25 g), saving some for a garnish, then add the lemon juice and zest (1/2).
step 7
Divide between serving dishes, then layer the cod on top, scatter with parsley and drizzle with extra virgin olive oil to finish.
step 7 Divide between serving dishes, then layer the cod on top, scatter with parsley and drizzle with extra virgin olive oil to finish.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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