Spanish Chorizo and White Fish Stew with Cannellini Beans
A robust Portuguese-inspired fisherman's stew combining smoky Spanish chorizo with tender white fish in a rich tomato and clam juice base. Cannellini beans add heartiness while leeks and bell peppers provide sweetness. The chorizo renders flavorful fat that forms the foundation of this one-pot meal, perfect for cold evenings when you want something warming and substantial. Fresh parsley brightens the dish just before serving.
Ingredients
- 2 tablespoons olive oil
- 12 ounces Spanish chorizo or Linguiça, cut into 1/2 inch slicesandouille sausage1:1gluten-free
spicier flavor
- 2 small or one large leek, white and light green parts, halved lengthwise, washed, and thinly sliced widthwise
- 1 red bell pepper, stemmed, seeded, and cut into thin strips
- 4 cloves garlic, minced
- ½ cup white wine
- 2 teaspoons anchovy paste(optional)
- 2 teaspoons sugar
- 2 14 ounce cans diced tomatoes
- 1 8 ounce bottle clam juice
- 1 14 ounce can cannellini beans (white beans), drained and rinsed, and partially mashed with a fork
- ½ teaspoon crushed red pepper
- salt and pepper, to taste
- 1 ½ pounds boneless white fish fillets, cut into 2 inch chunks
- ⅓ cup fresh parsley, chopped
Instructions
- 1
Heat oil in Dutch oven and add sausage
- 2
Cook sausage for 5 to 7 minutes until lightly browned
- 3
Add leeks, red pepper, and garlic and cook for 5 minutes
- 4
Add wine and simmer for one minute
- 5
Add anchovy paste, sugar, tomatoes, clam juice, and beans
- 6
Bring mixture to a boil then reduce to simmer
- 7
Cook uncovered for 10 minutes
- 8
Add salt and pepper to taste
- 9
Gently stir in fish and parsley
- 10
Cook covered for about 5 minutes
Tips
Partially mash the beans against the pot side to naturally thicken the stew base
Choose firm white fish like cod or halibut that won't fall apart during the brief cooking time
Let chorizo render its fat fully before adding vegetables for maximum flavor development
Good to Know
Refrigerate up to 3 days in airtight container
Make base without fish up to 1 day ahead, add fish when reheating
Ladle into bowls with crusty bread for sopping
Common Mistakes
Add fish only in final 5 minutes to avoid overcooking and breaking apart
Don't skip mashing some beans as this helps thicken the stew naturally
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen fish fillets?
Yes, thaw completely and pat dry before cutting into chunks. Frozen fish may release more water, so simmer uncovered briefly to concentrate flavors.
What if I can't find Spanish chorizo?
Portuguese linguiça works well, or substitute andouille sausage for a spicier kick. Avoid Mexican chorizo as it's too soft and will break down.
How long will leftovers keep?
Store refrigerated for up to 3 days. The fish may break down slightly when reheated, but flavors will continue to develop and improve.