Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cod, chorizo & samphire supper. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Transfer to a bowl and mix in vinegar; season. Heat the oil in a deep frying pan and add the onion. 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.
Cod, Chorizo & Samphire Supper is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Cod, Chorizo & Samphire Supper is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cod, chorizo & samphire supper using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Cod, Chorizo & Samphire Supper:
- Take 100 g chorizo, skinned and sliced
- Make ready 2 pieces loin of cod, 150-200 g each
- Prepare 1/2 red onion, in half-moon slices
- Make ready 4 spring onions, sliced
- Prepare 1 tbsp Mirin rice wine
- Take Juice of 1 small or 1/2 large lemon
- Get 1 x 400 g tin flageolet or cannellini beans, drained but not rinsed
- Make ready 1 courgette, sliced
- Make ready 8 cherry tomatoes, halved
- Prepare Ground black pepper
- Prepare 125 ml vegetable stock. For this I simply use 1/2 tsp “Marigold” powder mixed with boiling water
- Prepare 1 tbsp fresh coriander, chopped
- Take 50 g samphire, trimming off any rough stalks
- Get 1 large knob unsalted butter
The whole dish is given a lift from the. The delicate flavour of the cod is expertly balanced with spicy chorizo and creamy avocado, then topped off with a chunky seafood sauce of squid, olives, peppers and tomatoes. Cook the chorizo in a large cast-iron skillet over medium-low heat until the oil releases. Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo.
Instructions to make Cod, Chorizo & Samphire Supper:
- Bring a lidded (but uncovered) frying pan to a medium heat and dry-fry the chorizo slices for 1 minute, then turn and fry for a further minute or until the sausage juices are running and the chorizo has turned brown but not burnt. Move to the perimeter of the pan.
- Add the cod pieces and fry for 2 minutes on each side, then set aside until Step 4 below.
- Add the onion and the spring onions and fry for 4 minutes or until softened. Then add the Mirin and quickly stir.
- Add the lemon juice, beans, courgette and tomatoes plus a light pepper seasoning, then stir in the stock, return the cod to the pan, sprinkle the coriander over the pan, put the lid on and cook for 7-8 minutes or until the cod is cooked and flaky.
- Meanwhile, add the samphire to a pan of boiling, unsalted water in saucepan, reduce the heat to a firm simmer and cook for until tender, around 2-3 minutes. Drain completely and toss in the butter.
- Plate up the cod, etc. onto warm dishes and immediately top with the samphire. Do not let the samphire go cold. Enjoy!
Cook the chorizo in a large cast-iron skillet over medium-low heat until the oil releases. Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread. Rub the fish fillets with a little olive oil, season with salt and pepper and sprinkle over the thyme leaves.
So that is going to wrap it up with this exceptional food cod, chorizo & samphire supper recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
