A tasty cook pairing the fresh clean flavoured cod with a light but rich flavoured stew, all cooked in the wood fired oven or on the bbq.

  •  Dish Type: Main
  •  Serves: 4
  •  Preparation time: 15 mins
  •  Cooking time: 35 mins
  •  Difficulty: Difficult


  • 4 Cod portions
  • Enough salt to cover the fish (optional)
  • 1 large onion, diced
  • 200-250g chorizo, cut into a large dice
  • 400g baby or new potatoes, cleaned, diced
  • 200g spring greens, washed and coarsely chopped
  • 400g passata
  • 600ml of chicken or vegetable stock
  • 400-500g jar of cooked white beans/ butter beans
  • 400-500g jar of cooked chickpeas
  • Extra virgin olive oil for cooking and to finish
  • Salt and freshly ground black pepper for seasoning

Salting the cod (Optional step)
I like to salt the cod for a short period prior to cooking, this firms up the fish and pre-seasons it, giving it a lovely glistening texture once cooked.
Take the cod portions from the packet, dry off using kitchen roll and place into a large non-metallic bowl. Cover the bottom of the bowl with a layer of salt then place the cod flesh side down on the salt. Then completely cover the fish with more salt. Leave in the fridge for 10 minutes, no longer. After this time remove the fish form the salt, wash off quickly in cold water and pat dry with kitchen roll.  Place on a fresh plate and leave uncovered in the fridge for 45-60 minutes for it to dry ready for cooking. The fish should have a firmer feel and have a shiny look to the surface.
I have cooked the stew and the cod in an open casserole and pans in a wood fired oven here however, the recipe can be cooked in the same way using any bbq with a lid to create an oven type environment. Preheat the wood fired oven to 250-300°c or your bbq to 200-250°c using your favourite wood or charcoal respectively.


  • Pre-heat the casserole for 5 minutes in the oven
  • Lightly cover the base of the casserole with olive oil and add the onion and stir, cook for 1-2 minutes
  • Add the chorizo and potato, stir and cook for 5 minutes until coloured and the oils in the chorizo has started to run.
  • Add the passata and stock, allow to come to a simmer
  • Add the spring greens, cook for 10-15 minutes until the potatoes are tender
  • Add the beans and chickpeas, season to taste, cook to heat through for 5-10 minutes.
  • If you have the space leave the casserole to simmer in the oven/bbq whilst you cook off the fish.
  • Heat a second pan in the oven/bbq for 5 minutes
  • Add some olive oil to the pan and place the cod portions skin side down, cook for 6-7 minutes until the skin is crispy and golden.
  • If the cod has not been salted prior to cooking, season with salt at this stage.
  • Turn the fish once and finish for 1-2 minutes on the flesh side only. The fish should turn fully opaque and start to gently flake but remain in one piece.
  • If desired, check the internal temperature with an instant read probe thermometer.
  • Depending on your preference you are looking for an internal temperature between 55-62°c in the thickest part of the fish.
  • Serve in large bowls by placing two-three large spoonsful of the bean stew first then placing the cod skin side up on top. Drizzle with some extra virgin olive oil and a turn of black pepper to finish.
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