Baked Cod, Chorizo and Mussel Stew and Garlic Toast by The Smokin Fox in Glasgow

The Smokin Fox is a stones throw away from Glasgow Central train station and sits on Waterloo St. Newly re-opened and refurbed, this place has a warm feel to it and a modern twist on some old renaissance ceiling painting that's worth the visit alone. We offer a wide range of drinks to suit everybody and have a fresh seasonal menu serving honest pub food from the head chef Marco and his team.

We are open everyday and everyone is welcome.

Ingredients: serves 4

4 5oz cod fillets, skin on

120g Chorizo, cut to chunks

1 red onion, sliced

2 garlic cloves, crushed

1 tsp paprika

1tsp ground cumin

400g chopped toms

1 juice of lemon

400g chickpeas

1 handful flat leaf parsley, chopped

400g fresh live mussels, scraped and the beard taken off 


1. Fry chorizo and onion in a pot until the chorizo starts to colour and the oil is seeping out. Drain the oil from the pot, add spices and garlic then cook for a couple of minutes, stirring constantly.

2. Add remainder of ingredients minus the mussels and herbs, and leave to cook on a low to medium heat for 8-10 minutes.

3. While that cooks, heat up a frying pan with a little oil to a medium to high heat; add the cod skin side down and fry for 2-3 minutes until the skin is crispy. While the cod is skin side down, add the mussels to the stew and place a lid on the pot.

4. When the skin is crispy turn the cod over and cook, once ready leave to rest for two minutes in the pan. You know the fish is cooked when the flesh turns white all the way through.

5. Once the mussels have opened, the stew is ready. If any mussels do not open, discard them then divide the stew between 4 bowls, place the cod on top, squeeze the lemon juice over, add herbs and serve. 

In association with Taste Communications.