This cod and chorizo recipe popped up on our twitter feed last week in a series of tweets from @ (who is Becky Beach the editor for The Muswell Flyer, Highgate Handbook and Crouch End Connection). Not only that, we had an excellent wine pairing recommendation from local shop Prohibition Wines. This dish is very tasty and a quick and easy recipe to make. We thought it all too good not to share on our blog – so in case you missed it, here are the details.
Allow about 40 minutes for preparation and cooking time. Ingredients below will make a generous serving for two people. The measurements are quite flexible so you can adjust them to suite your preferences or whats in you cupboard.
Cod and Chorizo Recipe Ingredients
500g Cod fillet from Walter Purkis & Sons
1 400g can of Chickpeas – drained
1 400g can chopped tomatoes
1 medium sized onion diced
1 large carrot diced
1 large clove of garlic finely chopped
1 red pepper diced
A glass of white wine
250 ml Chicken or Vegetable stock
Pimenton or paprika
Salt and pepper for seasoning
Cod and Chorizo Recipe Cooking Method
First chop your Chorizo into slices and gently fry in olive oil. While doing this pre-heat your oven to 180 oc
Remove the Chorizo and add the diced onion carrot and pepper to the pan. Again fry gently until the vegetables have become softened. Towards the end add in the chopped garlic. The oil from the Chorizo will give them an attractive orange hue.
Remove the cooked vegetables and pour away any excess oil. Deglaze the pan with the glass of white wine. (A glass of sherry would work well too). Add the drained chickpeas and chopped tomatoes to the pan and return the vegetables and Chorizo. Depending on how spicy your Chorizo is you might want to add a little Spanish Pimenton or Paprika at this point. Top up the pan with your stock so that the chick peas are just covered.
Bring to boil the reduce the heat to a gentle simmer for 30 minutes. Don’t let the dish dry out – top up with more stock if needed.
While the peas are simmering take your cod fillet and brush it with a little oil and place in the oven – Allow about 15 minutes. NB Thicker fillets will cook more slowly than thin ones. The Cod is cooked when it flakes easily and it changes from translucent to opaque.
Once the cod is cooked spoon the chickpeas, chorizo and vegetables onto plates with a portion of the baked cod on top. Serve right away.
Wine suggestion for Cod and Chorizo Recipe
Prohibition Wines suggested pairing for this Cod and Chorizo recipe is a Spanish white, Finca de Arantei Albariño (£12.95) You can visit them in their Muswell Hill shop.