Cod recipes
There are more ways to eat cod than your Friday fish and chips. With its firm white flesh that's sturdy but tender, cod can be used in so many recipes, grilled, baked, crumbed, fried or braised.
This tasty cod and chorizo stew is a one-pot dinner that's made more affordable as it uses good-value beans to bulk up the more expensive ingredients. Having frozen fish on standby makes this a great store cupboard meal, too.
Each serving provides 382 kcal, 32g protein, 28g carbohydrates (of which 12.5g sugars), 14g fat (of which 4g saturates), 11g fibre and 1.8g salt.
More cod recipes
Buyer's guide
Our love of eating cod has meant that stocks have suffered greatly from over-fishing. Some stocks of Atlantic cod from Iceland, the North East Arctic and Eastern Baltic are considered sustainable, as well as Pacific cod caught in Alaskan waters via longline. To help reserve cod stocks, we’re encouraged to eat a greater range of white fish, such as the sustainable pollack, pouting (bib) or coley. And if you do eat cod, ensure it is clearly labelled as coming from a properly managed, sustainable fishery (ie. with the MSC blue tick).
Preparation
Fresh cod is incredibly versatile. Skin or pin-bone fillets either before or after cooking. The flaky flesh flesh works well poached, baked, fried or grilled and it also complements rich sauces. Cod is the most popular fish for fish and chips, but is also excellent in fishcakes, fish pies, tempura and chowder.
