This recipe has a bit of a “mare e monti” vibe, combining fish and spicy sausage. I love the layers of flavour in this dish, it is probably one of my favorite savoury dishes I had recently.
I combined this with some couscous so that there is something to soak up the sauce, and this adds yet another dimension to the dish: some structure and a bit of nuttyness.
The inspiration for the dish came from this month’s BBC goodfood magazine, but I added a few bits and pieces to make it my own.
Cod and chorizo sauce
Ingredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 200g cooking chorizo, chopped into small pieces
- 400g can chopped tomatoes
- 400g can butter beans, drained
- 1 dL white wine
- 3 bay leaves
- 1 vegetable stock cube
- 1/2 teaspoon smoked paprika
- 4 cod fillets
- 1/2 lemon, after zesting and juicing 1
- generous grinding of pepper
- handful parsley, roughly chopped
Couscous
- 1 cup couscous
- 1 cup boiling water
- some parsley
- zest of 1/2 lemon
- a pinch of salt
Instructions
- Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. 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. Fill the can half with water and tip that in too. Add the wine, bay leaves, the stock cube, and the paprika. Season and bring to the boil.
- Cook for about 15 minutes after which mix in the beans and cook for a further 10 minutes.
- Season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins.
- Make the couscous: combine all the ingredients in a bowl and leave to stand for 5 minutes. When ready, fluff up with a fork.
- Scatter the sauce with parsley and serve in bowls with couscous.