Cantabrian Fish Stew with Tomatoes and Chorizo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stew featuring local white fish, smoky chorizo, and sun-ripened tomatoes, simmered to tender perfection with potatoes and fresh herbs. This spanish-inspired one pot ready in about 60 minutes pairs mixed firm white fish fillets, Spanish smoked chorizo, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Spanish cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 4 oz Spanish smoked chorizo, sliced into 1/4-inch rounds, and cook for 2 minutes until it releases oil, then remove and set aside.
  2. Step 2: Add 2 medium onions, finely diced, to the pot and cook for 5 minutes until softened and translucent. Add 3 garlic cloves, minced, and 1 large red bell pepper, diced, then cook for 3 more minutes until fragrant.
  3. Step 3: Add 2 cups canned crushed tomatoes, 1 cup fish stock, and 1/2 cup dry white wine. Bring to a simmer and cook for 10 minutes to blend flavors.
  4. Step 4: Add 1.5 lbs mixed firm white fish fillets, cut into 1.5-inch cubes, and 4 medium potatoes, peeled and cut into 1-inch cubes. Season with salt and pepper to taste. Simmer uncovered for 20 minutes until potatoes are tender and fish is cooked through.
  5. Step 5: Stir in 1/4 cup fresh parsley, chopped, and adjust seasoning if needed.

Frequently asked questions

How long does Cantabrian Fish Stew with Tomatoes and Chorizo take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cantabrian Fish Stew with Tomatoes and Chorizo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed firm white fish fillets from drying out.

Can I substitute ingredients in Cantabrian Fish Stew with Tomatoes and Chorizo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cantabrian Fish Stew with Tomatoes and Chorizo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cantabrian Fish Stew with Tomatoes and Chorizo?

Spanish one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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