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Cod with Chorizo, Tomatoes and Mushrooms recipe

Cod with Chorizo, Tomatoes and Mushrooms recipe


  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • White fish
  • Cod

This is a rather nice quick Spanish dish but don't ask be where I got it from. A cod fillet is roasted with a combination of chorizo, tomatoes, mushrooms and garlic, and seasoned with rosemary thyme, parsley, spring onion and spices.


Gloucestershire, England, UK

9 people made this

IngredientsServes: 4

  • 6 tablespoons olive oil, plus more for parchment
  • 1.3kg (3 lb) cod fillet, thin tail section removed
  • salt and pepper to taste
  • 1 teaspoon chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 55g (2 oz) chorizo, quartered lengthways and cut into very thin slices
  • 2 plum tomatoes
  • 5 button mushrooms
  • 3 cloves garlic, thinly sliced
  • cayenne pepper
  • 2 tablespoons chopped fresh flat leaf parsley
  • 2 spring onions, sliced crossways, white and green parts only
  • 1 lemon, cut in half
  • 60ml bought clam juice

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Preheat oven to 220 C / Gas 7. Line a baking tray with parchment paper and brush with olive oil.
  2. Place cod on tray and season with salt and pepper. Place chorizo, tomatoes and mushrooms in alternating rows across the fish until completely covered. Top with the garlic and sprinkle generously with cayenne, rosemary, thyme, parsley and spring onions. Season with salt. Drizzle fish with 6 tablespoons olive oil.
  3. Roast for about 15 minutes, occasionally spooning accumulated oil over the fish.
  4. Rotate baking tray and pour clam juice over the cod.
  5. Continue roasting (about another 15 minutes), until a metal skewer inserted into the fish for 5 seconds goes in easily and feels hot when touched.
  6. Serve by spooning any accumulated oil over the fish. Squeeze lemon over fish.
  7. Lift the parchment onto one side and gently slide the fish onto a hot serving plate.

Tip

Some fish fillets will need more cooking - it'll depend on how thick the fish is.

Alternatives to cod:

Try this recipe with inexpensive fresh coley or pouting. They both belong to the cod family but are much cheaper and available in larger supermarkets or fishmongers.

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Peel the onion and cut into slices. Cut the chorizo into rings. Cut the cherry tomatoes in half.
Combine all the ingredients for the sauce.

Place the tomatoes, onion and chorizo in a skillet. Put the cod fillets on top and garnish with salt and pepper. Pour the sauce and lemon juice. Bake in the oven for 20 minutes at 200°C.

Serve with fresh thyme, bread or baked potatoes. Enjoy!!

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If you try this recipe, let me know! Leave a comment and don’t forget to tag me in your picture on Instagram with @anna_s_table or mention with #servingdumplings I’d love to see what you’re making. Happy cooking!

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Cod with Butter Bean and Chorizo Mash Recipe

Simple roasted cod with served with a butter bean and chorizo mash flavoured with white wine, garlic, chopped rosemary, and parsley and herbie roast tomatoes.

Recipe Ingreds

  • 40 grams cherry tomatoes
  • 1 tsp Italian herbs
  • 0.5 tbsp olive oil
  • 1 garlic
  • 1 tbsp olive oil
  • salt (to taste)
  • black pepper (to taste)
  • 350 grams cod fillet
  • 1 tinned butter beans
  • 1 tbsp olive oil
  • 1 sprig fresh rosemary
  • 75 grams chorizo
  • 1 cloves garlic
  • 2 tbsp white wine
  • 2 sprig fresh parsley

Recipe with pictures Steps

Step 1

  • bone the fish
  • place on a plate
  • rub with the olive oil
  • season with salt and pepper
  • set a side

Step 2

Step 3

Step 4

  • peel and crush the garlic using the garlic crusher or chop finely
  • chop the chorizo into cubes
  • wash and finely chop the fresh rosemary

Step 5

  • place the oil in the small pan
  • add the chorizo
  • add the garlic
  • add the rosemary
  • cook gently do not brown

Step 6

  • drain the beans reserving the liquid
  • place the beans in a bowl
  • mash the beans
  • add the white wine
  • add some of the liquid from the beans to form a soft mash

Step 7

  • remove the pan with the rosemary etc from the heat
  • pour off half the oil and reserve
  • mix the remaining contents of the pan into the mash
  • wash and finely chop the fresh parsley
  • add the parsley
  • return to the heat and gently warm through

Step 8

  • wash the cherry tomatoes
  • place in a bowl
  • add the Italian herbs
  • add the olive oil
  • peel and crush the garlic
  • add the garlic to the tomatoes
  • stir to mix the ingredients

Step 9

  • remove the griddle pan from the oven and place on the heat
  • place the cod skin side down
  • cook for 3 to 4 mins
  • turn the fish over
  • pour over the chilli oil
  • add the tomatoes
  • place in the oven
  • cook for 6 to 7 minutes
  • check the fish is cooked it should be opaque and hot in the centre

Step 10

Step 11

  • Add the fish to serving plate

Step 12

Recipe Utensils

  • 1 bowl
  • 1 chopping board
  • 2 Garlic crusher
  • 1 griddle pan
  • 1 large knife
  • 1 medium bowl
  • 1 plate
  • 1 potato masher
  • 1 sieve
  • 1 small pan

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Cook potatoes + chorizo

Mix the potatoes along with the chorizo and 1 tablespoon of olive oil. Pour into a baking dish. Place into the oven and roast for 30-45 minutes, until the potatoes are fork-tender.

Make tomato mixture

While the potatoes are roasting, mix the cherry tomatoes with 1 tablespoon of olive oil and garlic. Add salt and pepper to taste.

Cook fish

Remove the potatoes from the oven, lay the cod on top, then pour the cherry tomato mixture over the cod. Place back into the oven and cook for 12 – 15 minutes until flakey but still firm.

Remove from the oven, sprinkle the parsley over the top and let sit 5 minutes before serving.

*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.


Notes about this recipe

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Preparation

  • In a heavy 12-inch skillet, melt 3 Tbs. of the butter over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until well browned, 5 to 7 minutes. Add the garlic and cook, stirring, until golden and fragrant, about 45 seconds. Add the vermouth, 3 Tbs. of the parsley, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes.
  • Remove the pan from the heat, lightly season the cod with salt and pepper and add it to the pan (tuck under the tails if necessary to even out the thickness), nestling the fillets into the mushrooms and spooning some of the mushrooms on top.
  • Bring the mixture to a gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through (use the tip of a paring knife to check), 7 to 12 minutes, depending on thickness. With a slotted spatula, transfer the fish to serving plates or a platter. Over low heat, whisk the remaining 1 Tbs. butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the remaining 1/2 Tbs. parsley.

Recipe Notes

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Cod with chorizo and tomato sauce

Cod with chorizo and tomato sauce is a light meal that is full of flavour. Perfect on a hot summer day.

Now the weather is getting warmer I am wanting to eat lighter meals. Winter is all about comfort food, summer is all about taste and flavours. Cod with chorizo and tomato sauce is a meal that is bursting with flavour but perfect for a hot summer day.

When I was a child the family used to go on holiday in France. We usually stayed in self catering accommodation in small villages and it was a great way to learn the French language and culture. We would often eat out in the local restaurants and were treated to the special menus which usually consisted of four courses. We would get a starter, main course, cheese course and dessert. The meal was usually ended with coffee.

A meal in a French restaurant is a leisurely affair, the food is there to be enjoyed and savoured. Even bed and breakfast places provided evening meals and these were always carefully cooked and tasty.

The one exception was when we stayed in a chateau for the night but that is another story. It was during these holidays I discovered a love for charcuterie. One of the starters we were often served in restaurants was a platter full of mixed meats, cheeses and other nibbles. There is something satisfying about eating cured meats and the different tastes and textures are incredible. Charcuterie differs from region to region as different recipes and curing methods are used. When the Carnivore Club got in touch and asked me if I wanted to try their subscription box I jumped at the chance.

Carnivore Club Monthly Subscription Box

Carnivore Club is a monthly subscription box which brings you the best charcuterie from across the UK. The box started in the US and Canada and has recently come to the UK. Every month you will receive 4 – 6 selected charcuterie products from a different artisan UK supplier. Carnivore Club is about satisfying your inner carnivore. You can get one box for £32 or sign up for a longer term subscription at £29 per month and you can cancel whenever you wish. The value of the products in the box comes to slightly more than this.

This month the supplier is Beal’s Farm in North Chailey, East Sussex. They make their charcuterie from Mangalitza pork which is a heritage rare breed pig. The meat is also known as the Kobe beef of Pork and the tastiest pork in the world. Inside my Carnivore Clube box I discovered five different meats, pancetta, air-dried ham, salami, lomo and spicy chorizo. They were all wrapped in shrink wrapped plastic to keep them fresh.

Each of these meats is made from different cuts of the pig and each of them has a wonderful flavour.

Panacetta is made from the belly and is dry cured, smoked and air dried. Panacetta is so useful for many dishes like these panacetta and parmesan scones.

Lomo was not a cut I had heard of, it is pork loin dry cured with herbs and spices then rubbed with paprika and left to air dry. It was delicious. Salami is a meat I am very familiar with. This one is made from the pork shoulder and mixed with garlic and black pepper using a traditional Spanish recipe. The air dried ham and chorizo were equally tasty. I decided to use some of the chorizo and make cod with chorizo and tomato sauce for dinner.

Beal’s Farm chrizo was perfect for this, made from pork leg and using the finest paprika it added a depth of flavour that perfectly complemented the cod.

Before I share the recipe I want to tell you a little bit about the Mangalitza pig. You may notice that the meat appears a little fatty. Modern pigs have been breed to be lean but breeding the fat out of the pig also takes away the flavour of the meat. Magalitza pigs are one of the oldest established animals in husbandry. They were domesticated over 8000 years ago in Asia and came to Europe from there. It is indigenous to Hungry. The pigs are wooly in appearance, looking a little like sheep and very much like a wild boar. In fact they are rather cute.

They were nearly lost to extinction in the 1990’s. They became established in Britain in 2006 when 17 pigs were brought back to the UK. All three breed lines, the Blonde. the Swallow Bellied and the Red are now recognised. The pigs thrive best in an outdoor environment and love to wander freely and forage for their food. I love the fact that these pigs are such an old breed, I can imagine our ancestors keeping them.

Cod with Chorizo in tomato sauce recipe

Chorizo is a meat I love to use in cooking, it adds a lovely flavour to a dish. If you are looking for other recipes that use it why not try chorizo and butter bean stew, which is low calorie and filling, or slow roasted Spanish style lamb. In this case I wanted a recipe that would show case the artisan chorizo and cod seemed the perfect accompaniment.

The cod was baked in a sauce made from sautéed mushrooms with tomato and chorizo. I served it with mangetout and new potatoes. To make the tomato sauce I used Cirio Datterini baby plum tomatoes. I love the fact the Cirio range has so many different types of tomatoes to choose from which makes them great for use in cooking. They also add a great flavour to the dish, these tinned tomatoes seem to have a lot more flavour than other brands. You can almost imagine they have been picked straight off the vine.


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Chorizo crumb-topped cod with Padrón peppers

Ingredients

  • 1¾ oz. 50 g Spanish chorizo (hard and cured)
  • 1¾ oz. 50 g parmesan cheese, shredded
  • 3 tbsp 3 tbsp almond flour
  • ½ oz. 14 g butter
  • 14 oz. 400 g cod, boneless fillet cod, boneless fillets
  • salt or ground black pepper
  • 2 tbsp 2 tbsp olive oil
  • 7 oz. 200 g Padrón peppers
  • 1 pinch 1 pinch coarse salt

Optimized macros for effective and healthy weight lossRead more

Recipe by Andrea Denolle , photo by Lenka Selinger , nutritional review by Franziska Spritzler, RD, CDE

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Choose mild chorizo if you do not want to hide the taste of the fish, or spicy chorizo if you prefer a unique and stronger taste.

This recipe can be stored in the fridge for two to three days in an airtight food container.

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Watch the video: Μπακαλιάρος πλακί με κάπαρη στην κατσαρόλα. Mamatsita