Ingredients
For the fish:
· 4 cod fillets (about 160g)
· 1 tbsp olive oil
· Sea salt & black pepper
For the broth:
· 100 g cooking chorizo, diced
· 1 onion, finely chopped
· 1 clove garlic, sliced
· 1 red pepper, diced
· 400 g tinned chopped tomatoes
· 250 ml fish or chicken stock
· Pinch of smoked paprika
· 50 ml white wine
· 1 tbsp olive oil
To finish:
· Handful of fresh basil or parsley, chopped
· Lemon wedges
Method
Make the broth
o Heat olive oil in a wide pan, add chorizo and cook until it releases its oil.
o Add onion, garlic, and red pepper; cook until softened.
o Stir in white wine and reduce
o Add paprika and tomatoes. Simmer for 2–3 minutes, then add stock.
o Let it bubble gently for 10–12 minutes until rich and slightly thickened.
Cook the fish
o Heat olive oil in a non-stick pan. Season cod and sear for 4 minutes on skin-side until golden and just cooked through.
Assemble
o Spoon the sauce & chorizo sauce into shallow bowls.
o Place the cod fillet on top.
o Finish with chopped herbs and a squeeze of lemon.
Chef's Tip
Always cook the fish separately — if you don't have a good non-stick pan, place the fish on a small piece of non-stick parchment paper, and cook the fish on the paper on the pan.
