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Reference to Preparing Extraordinary Cod, Chorizo & Samphire Supper

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Cod, Chorizo & Samphire Supper

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To make an unforgettable Cod, Chorizo & Samphire Supper, here are the components required:

  1. Take 100 g of chorizo, skinned and sliced.
  2. You need 2 pieces of loin of cod, 150-200 g each.
  3. Prepare 1/2 of red onion, in half-moon slices.
  4. Get 4 of spring onions, sliced.
  5. Provide 1 tbsp of Mirin rice wine.
  6. Prepare of Juice of 1 small or 1/2 large lemon.
  7. Take 1 of x 400 g tin flageolet or cannellini beans, drained but not rinsed.
  8. Use 1 of courgette, sliced.
  9. Use 8 of cherry tomatoes, halved.
  10. Take of Ground black pepper.
  11. Take 125 ml of vegetable stock. For this I simply use 1/2 tsp “Marigold” powder mixed with boiling water.
  12. Use 1 tbsp of fresh coriander, chopped.
  13. Get 50 g of samphire, trimming off any rough stalks.
  14. Prepare 1 of large knob unsalted butter.

After preparing the materials, next you are good to cook your 5-star Cod, Chorizo & Samphire Supper by following the guidances on this section:

  1. 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..
  2. Add the cod pieces and fry for 2 minutes on each side, then set aside until Step 4 below..
  3. Add the onion and the spring onions and fry for 4 minutes or until softened. Then add the Mirin and quickly stir..
  4. 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..
  5. 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..
  6. Plate up the cod, etc. onto warm dishes and immediately top with the samphire. Do not let the samphire go cold. Enjoy!.

The whole dish is given a lift from the. Toss the cod loins in the lemon juice, then spoon over the chorizo crumb, pressing down to make a crust on top of each piece. Scatter over the olives and parsley and serve. Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux.

Recipe : Cod, Chorizo & Samphire Supper

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