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Cod and Chorizo Soup

This recipe for Cod and Chorizo Soup has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This is a warming, filling soup yet perfect for the summer as a lunchtime starter or supper dish. The sweetness of fresh ripe tomatoes, combined with meaty, succulent cod is a real treat. This is a real feel good soup.

Ingredients for Cod and Chorizo Soup

500g fresh cod
500ml fish stock
2 onions, peeled and sliced
3 cloves garlic, peeled and sliced
350g spicy chorizo
1 tablespoon olive oil

For the tomato sauce:
1 kilo fresh, ripe tomatoes, chopped (or use 2 tins good quality chopped tomatoes)
2 cloves garlic, peeled and crushed
2 tablespoons olive oil
Salt and pepper
Pinch of sugar

How to make Cod and Chorizo Soup

  • Begin by making the tomato sauce which will be the base for this soup. Heat the oil in a heavy based large saucepan, add the garlic and sweat gently for a few minutes.
  • Add your tomatoes, a pinch of sugar and season with salt and pepper.
  • Cook on a low heat for about an hour breaking up the tomatoes with a spoon as they cook until you have a rich, thick sauce.
  • While the tomatoes are cooking, wash the cod and remove the flesh from the skin along with any bones you find. Cut the cod into nice large chunks and set aside. You can put the skin in with your fish stock which should be warming gently now.
  • Heat a little more olive oil in a frying pan, add the chorizo and cook for a few minutes.
  • Then add the sliced garlic and onions and gently cook for about 10 minutes until the onion is translucent.
  • Transfer the chorizo, garlic and onions to the tomato sauce pan and add the fish stock. Cook for about 15 minutes on a medium heat.
  • Add the cod to the tomato soup and continue cooking for about 5 minutes until the fish is cooked through, check the seasoning and serve with fresh bread.

Serves 4

Cod and Chorizo Soup

Orce Serrano Hams

Published with permission of Orce Serrano Hams