Cod in Chorizo Sauce (Print Version)
# Ingredients:
→ For preparing the cod
01 -
4 cod fillets (roughly 150g each)
02 -
A pinch of salt and some freshly cracked black pepper
03 -
Drizzle of olive oil
→ For the chorizo cream sauce
04 -
150g chorizo (mild or spicy, depending on your taste)
05 -
200ml heavy cream
06 -
1 finely chopped onion
07 -
1 tablespoon of olive oil
→ For the mashed potatoes
08 -
800g of Bintje potatoes
09 -
200ml of warm milk
10 -
50g butter
11 -
Salt and pepper to season
# Instructions:
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.
# Notes:
01 -
This recipe brings together the light taste of cod with the bold, smoky flavors of chorizo.
02 -
Pairs wonderfully with a glass of dry white wine, like Chablis or Sancerre.