Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cod, chorizo & samphire supper. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew. Baked Cod and Chorizo. this link is to an external site that may or may not meet accessibility guidelines. This tasty cod and chorizo stew is a one-pot dinner that's light on the wallet as it uses good-value beans to bulk up the more expensive ingredients.
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 easy, it’s fast, it tastes delicious. Cod, Chorizo & Samphire Supper is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can have cod, chorizo & samphire supper using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Cod, Chorizo & Samphire Supper:
- Get 100 g chorizo, skinned and sliced
- Prepare 2 pieces loin of cod, 150-200 g each
- Make ready 1/2 red onion, in half-moon slices
- Take 4 spring onions, sliced
- Take 1 tbsp Mirin rice wine
- Get Juice of 1 small or 1/2 large lemon
- Prepare 1 x 400 g tin flageolet or cannellini beans, drained but not rinsed
- Make ready 1 courgette, sliced
- Take 8 cherry tomatoes, halved
- Make ready Ground black pepper
- Take 125 ml vegetable stock. For this I simply use 1/2 tsp “Marigold” powder mixed with boiling water
- Get 1 tbsp fresh coriander, chopped
- Prepare 50 g samphire, trimming off any rough stalks
- Prepare 1 large knob unsalted butter
Cod and Chorizo Parcels are easy to make and great for children who want to cook a real meal. Cod and Chorizo Parcels are ideal for that. Season with salt and pepper, and drizzle over a small. Add to skillet and cook until.
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!
Chorizo (/tʃəˈriːzoʊ, -soʊ/, from Spanish [tʃoˈɾiθo]) or chouriço (from Portuguese [ʃo(w)ˈɾisu]) is a type of pork sausage. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Cod and chorizo are a classic pairing in Spain and Portugal that infuses the mild but meaty fish with the warmth of spicy sausage. Red peppers add a hint of sweetness. Be the first to review this recipe.
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