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Cod Chorizo Broth

Cod with a White Bean-Chorizo Broth

Cod with a White Bean-Chorizo Broth

This recipe for Cod with a White Bean-Chorizo Broth comes from my Foodie trip to the Catalonia region of Spain. The flavorful “light” broth pairs well with the seared cod and the dish is topped with crispy chorizo and croutons to add some texture to the finished dish.

Cod with a White Bean-Chorizo Broth

Recipe by Michael SalmonCourse: EntreesCuisine: SpanishDifficulty: Easy


Prep time


Cooking time




  • 1 cup dried white beans, soaked in cold water overnight

  • 2 bay leaves

  • 2 teaspoons Kosher salt

  • 2 teaspoons fresh thyme leaves

  • 5 cloves garlic

  • 1/2 cup extra virgin olive oil

  • 1 1/2 cups of small-diced French bread

  • 1/2 pound Chorizo sausage, small diced

  • 1 Spanish onion

  • 1 Tablespoon paprika

  • 1 quart chicken broth

  • 1 pound raw prawns or raw large shrimp

  • Juice and zest from 1 lemon

  • 2 Tablespoons chopped parsley

  • Kosher salt and black pepper

  • 1 1/2 pounds Cod fillet (skin-on and scaled if possible), divided into 4 portions

  • a.p. flour for dredging


  • Drain the water from the soaked beans and place them in a medium-sized sauce pot with 1 quart of water. Add the bay leaves, salt, 1 teaspoon of the thyme leaves and 3 cloves of garlic that have been lightly crushed.
  • Bring the beans to a boil and reduce to a simmer for 30 minutes, or until the beans are tender. Remove from the heat and strain through a colander.
  • Finely mince the remaining 2 cloves of garlic. Heat 2 Tablespoons of the olive oil in a large sauté pan set over medium-heat and add the cubed bread and the minced garlic. Cook, stirring often, until golden brown on all sides. Remove from the pan with a slotted spoon and drain briefly on paper towels. 
  • Return the pan to the heat and add the diced Chorizo. Cook the sausage for a few minutes, crisping it on all sides and remove it from the pan and keep warm.
  • Add 2 Tablespoons of olive oil to the pan and return to medium-heat. Add the onion and cook until translucent, about 5 minutes. Stir in the paprika and stir for 30 seconds.
  • Add the chicken broth to the onions and bring the mixture to a simmer. Add half of the chorizo and the prawns or shrimp to the broth and poach for 5 minutes, cooking them through. Remove the prawns/shrimp from the pan and keep warm. Stir in lemon juice and zest.
  • Stir the drained beans into the broth with the parsley and season with salt and pepper.
  • Season the Cod with salt and pepper and dredge the fillets with flour.
  • Heat the remaining olive oil in a large sauté pan over medium-heat. Add the Cod fillets, skin-side down, to the hot oil and crisp the skin side for about 3 minutes. Gently flip the fish over and crisp the other side of the fillet for 3 minutes, cooking it until it is just cooked through.
  • To serve, spoon some of the beans and broth into a serving bowl, top with the Cod fillet (skin-side up), the prawns/shrimp, warm Chorizo, crisp bread cubes and some fresh thyme leaves.

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