Cod and Chorizo has recently become a very popular fish dish! We are adding clams and gremolata into the mix to make this a particularly interesting recipe!
If you are a fish and shellfish addict and love the meaty flavour of chorizo, you will want to learn how to cook this!
–INGREDIENTS FOR 2–
400g potatoes
30ml full fat milk
30g butter
10g parsley
1 lemon
300g cod fillet
100g chorizo – whole
50g shallots
30g garlic
100g tomatoes
200g clams
50ml white wine
25ml pernod
10g rosemary
20g parsley
25g butter
1 lemon
–METHOD–
Mash:
Peel the potatoes and cut them to an even size. Starting in cold water, bring them up to the boil and simmer for around 40 minutes or until a small knife goes to the centre without resistance.
Drain and leave to steam for a few minutes. Mash potatoes with a potato ricer or force through a sieve. Whisk in the butter, milk, parsley and lemon zest. Check the seasoning and add a good pinch of salt and pepper.
Seafood stew:
In a large saucepan, with a tight-fitting lid, heat a little oil and fry the diced chorizo. The fat will render out into the pan and it will become crispy. Add the chopped garlic, shallots, tomato concass and cook for a further 20 seconds before adding the clams, Pernod, chopped parsley, rosemany and smoked paprika. Mix well and make space for the 2 cod fillets in the centre.
Cover and simmer for 5 – 6 minutes until the fish is cooked and all the clams are open.
Place the mashed potatoes onto the plate and carefully scoop out the fish fillets. Place them on top of the mash. Add the butter to the clam stew and swirl around to “mount” the sauce. Spoon the stew onto the plate and garnish with a wedge of lemon and some chopped parsley.
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