Recipe of Award-winning Cod, Chorizo & Samphire Supper

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The ingredients needed to make Cod, Chorizo & Samphire Supper:

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

Once the pan is hot add the chorizo and fry until crisp. Add to skillet and cook until. 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.

Steps to make Cod, Chorizo & Samphire Supper:

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!

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. Cod & chorizo chickpea stew at waitrose.com. Make this sheet pan cod with chorizo and chickpeas once and it will become a regular at the dinner table. Healthy, quick and above all packed with flavour!

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