Baked Cod And Chorizo Food

COD & CHORIZO STEW

Steps:

• Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
• Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

BAKED FISH WITH CHORIZO CRUST

Steps:

• Put the fish in a non-metallic bowl and sprinkle the lime juice over it. Toss lightly, then cover and chill while you make the crust. Lightly mist a medium non-stick frying pan with oil and fry the chorizo over a medium heat for 1-2 minutes or until the fat begins to run, stirring regularly. Tear the bread into pieces (you should have about 65g after you've removed the crusts) and add it to the pan. Toss the bread with the chorizo and cook for 3 minutes more until the pieces are stained all over with the red fat, stirring. Tip it all on to a plate and leave to cool for 10 minutes. Preheat the oven to 200°C/Fan 180°C/Gas 6. Transfer the bread and chorizo to a food processor and blitz into crumbs. Add the garlic, lime zest, parsley, Parmesan, a teaspoon of the salt and lots of freshly ground black pepper, then process again to combine the ingredients thoroughly. Lightly mist a baking tray with oil and put the fish, skin-side down, on the tray with the marinating juices. Spoon the chorizo mixture on top of the fish fillets and press it on firmly. Bake for 15-18 minutes until the fish is cooked and the crust is crisp. Put the fish on warm plates, drizzle with the olive oil and sprinkle with a little more salt if you like. Serve with lime wedges for squeezing. This fish goes very well with our creamy mash (see page 180) and a few green beans, sugar snap peas or other green vegetables.

BAKED COD WITH CHORIZO & WHITE BEANS

Steps:

• Preheat oven to 425 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
• Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.

COD AND CHORIZO ORZO

Steps:

• Preheat the oven to 200C/390F/Gas 6.
• Bring a large pan of salted water to the boil, add the orzo and cook for 10-12 minutes, or until just tender. Drain the orzo and set aside.
• Season the cod with salt and freshly ground black pepper. Heat an ovenproof frying pan until smoking, add one tablespoon of the olive oil and fry the cod for 1-2 minutes on both sides, or until golden-brown all over. Transfer to the oven to cook for 3-4 minutes, or until the fish is cooked through.
• Remove the fish from the pan and flake the flesh onto a plate.
• Heat a pan until hot, add the remaining olive oil and the chorizo and fry for 2-3 minutes, or until the chorizo is cooked and the oils are released into the pan. Using a slotted spoon, remove the chorizo from the pan and set aside.
• Add the cooked orzo and smoked sweet paprika to the pan, stir well to coat in the oil and cook for 1-2 minutes. Return the chorizo to the pan and add the roasted red peppers and flaked cod. Mix well to combine and season with salt and freshly ground black pepper. Stir in the parsley and lemon juice.
• To serve, spoon onto serving plates.

BAKED COD WITH A CHORIZO CRUMB & LEMON AïOLI

Steps:

• Tip the chorizo into a frying pan and cook over a medium heat until it releases its oil and becomes crisp in places. Meanwhile, make the aïoli: stir together the ingredients with some seasoning, then chill.
• Put the chorizo and its oil in a food processor and pulse until broken into small chunks. Add the breadcrumbs, almonds, lemon zest, seasoning and half the olive oil, then blitz to a crumb.
• Heat oven to 200C/180C fan/gas 6. Put the cod fillets on a lightly greased baking tray, then brush with the remaining oil. Heap the crumbs onto the fish and pat down so that the fillets are well covered. Let them firm up in the fridge for at least 20 mins.
• When you're ready to cook, pop the fish in the oven for 10-15 mins, depending on the thickness of your fillets, until the flesh has turned opaque and the chorizo crumb is golden.

COD AND CHORIZO STEW WITH GRILLED GARLIC BREAD

Steps:

• Heat the 1/4 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering. Add the onions and chopped garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes. Add the chorizo and cook, stirring occasionally, until slightly rendered, 3 to 5 minutes.
• Crush the tomatoes by hand and add them to the pan along with their juices. Stir in the chipotle and paprika, then stir in the chickpeas and roasted red peppers; season with salt and pepper. Bring to a simmer over medium heat, then nestle the cod in the stew. Cover and simmer over medium-low heat until the cod is cooked through, about 5 minutes.
• Meanwhile, preheat a cast-iron grill pan over high heat. Brush the bread with olive oil and grill, flipping once, until lightly charred, 3 to 5 minutes. Rub the grilled bread with the whole garlic clove and season with salt and pepper.
• Garnish the stew and bread with the parsley and serve right away.