Cod stew has always been one of those dishes that feels like home to me. It's simple, comforting, and full of flavors that remind me of rustic Spanish kitchens.
What I love about this stew is how everything layers together; the smoky paprika, the sweetness of the vegetables, and the hearty chickpeas all create a base that's both rich and light. The cod gently poaches in the broth until it flakes apart, making every spoonful satisfying.
My mother was cooking this dish every week for Easter, and it's one of those traditions that stayed with me. Cod stew is so typical in Spain for Easter time, and it always brings back those memories of family meals during spring.
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🧾Cod Stew Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Extra Virgin Olive Oil: I always begin with extra virgin olive oil because it gives a soft richness and sets the right foundation for the stew.
- Onion, Red Pepper, Carrots & Leek: These are the vegetables I love for the base; they make the broth naturally sweet and balanced.
- Garlic, Smoked Paprika & Bay Leaves: Garlic brings warmth, paprika gives that deep smoky flavor I can't skip, and bay leaves add a subtle earthiness.
- Tomatoes, Flour & Fish Broth: Tomatoes bring body and tang, flour thickens everything gently, and broth makes it rich and comforting.
- Spinach, Chickpeas & Cod: Spinach keeps it fresh, chickpeas make it filling, and cod is the star, tender and delicate every time.
- Boiled Eggs: I always serve the stew with sliced boiled eggs on top; it's traditional in Spain and makes the dish feel complete.
👩🏻🍳How to Make Cod Stew
You can find the complete printable Cod Stew recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Start the Base: Heat extra virgin olive oil in a large pot and sauté the onion with salt until soft. Add red pepper, carrots, leek, then garlic. Stir in both paprikas and bay leaves briefly.
2. Build the Sauce: Add chopped tomatoes and cook, then stir in flour. Pour in part of the fish broth, simmer, and blend smooth. Return bay leaves and remaining broth.
3. Add Vegetables: Stir in spinach until wilted, then mix in chickpeas until evenly combined.
4. Finish the Stew: Gently add cod pieces and cook until flaky. Serve hot with sliced boiled eggs on top.
🍽 What to Serve with Cod Stew
This stew is hearty enough on its own, but I like to pair it with a slice of crusty bread or ciabatta to soak up the smoky broth. A simple tomato salad on the side also keeps the meal bright and fresh.
💭Tips for Recipe Success
Toast the Paprika Quickly: I always stir the paprika for just 30 seconds; it's enough to release the flavor without letting it turn bitter.
Use a Gentle Simmer for the Fish: When the cod goes in, I keep the heat low so it cooks evenly and stays tender instead of breaking apart.
Storage Tip: I've found this stew keeps well for 2 days in the fridge. I reheat it slowly on the stove so the cod stays moist and flaky.
🍲More Fish Recipes to Try!
If this cod stew has inspired you, take a look at these other flavorful fish recipes:
🍛More Dinner Recipes!
Here are more of my favorite dinner recipes! Try these:
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Recipe
Cod Stew
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 1 Onion - Chopped
- ½ teaspoon Salt
- 1 Red Bell Pepper - Diced
- 2 Carrots - Diced
- 1 Leek - Sliced
- 2 Cloves Garlic - Minced
- 1 tablespoon Smoked Sweet Paprika
- 1 tablespoon Smoked Hot Paprika
- 2 Bay Leaves
- 2 Tomatoes - Chopped
- 1 tablespoon Flour
- 500 ml Fish Broth
- 250 g Spinach
- 1 can Chickpeas
- 500 g Cod
- 6 Boiled Eggs
Instructions
- In a large pot, heat the extra virgin olive oil over medium heat. Add the finely chopped onion with ½ teaspoon of salt and sauté until softened, about 4 minutes.
- Add the diced red pepper and sauté for 3 minutes.
- Stir in the diced carrots and cook for 2 minutes, then add the sliced leek and cook for another 2 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the smoked sweet paprika, smoked hot paprika, and bay leaves, and cook for 30 seconds to release their aroma.
- Add the chopped tomatoes, stirring well until combined, and cook for 5 minutes.
- Sprinkle in the flour, stirring constantly until fully incorporated, and cook for 2 minutes.
- Pour in 500 ml of fish broth, bring to a simmer, and cook for 15 minutes.
- Remove the bay leaves and blend the tomato mixture with a hand blender until smooth.
- Add the remaining fish broth, return the bay leaves, and stir well until combined.
- Add the spinach, stirring until it wilts, and cook for 3 minutes.
- Stir in the chickpeas until evenly mixed.
- Place the cod pieces into the stew and cook gently for 8 minutes, until the fish is opaque and flakes easily.
- Serve each plate of cod stew with sliced boiled eggs on top.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Monica says
This cod stew is what I need on a cold evening, this looks super comforting and healthy dish.