01 -
Peel and chop the potatoes into even chunks. Boil them in salted water for 20 minutes until they’re soft.
02 -
Drain the potatoes thoroughly and mash them well. Gradually mix in the warm milk and butter until it becomes smooth and creamy. Add seasoning to your liking and keep warm.
03 -
Remove the skin from the chorizo and dice it into small pieces. Heat olive oil in a pan and cook the onion until it turns translucent. Add the chorizo pieces and let them cook for a couple of minutes to release their flavors.
04 -
Pour in the cream and let it simmer gently for 5 minutes. Blend everything until the sauce looks smooth and creamy.
05 -
Heat your oven to 180°C. Arrange the cod fillets in an oven-safe dish, drizzle with olive oil, and season with salt and pepper. Bake for 10-12 minutes until the fish is cooked just right with a glossy interior.
06 -
On each warm plate, spoon out a good portion of the mashed potatoes. Place the baked cod on top, then spoon over the chorizo sauce. Add a garnish of fresh parsley or chives if you’d like.