ONE PAN CHORIZO COD
Make the most of buttery Jersey royals with this simple but delicious dinner. A quick and easy one pan chorizo cod recipe!
Serves 2
Prep time; 10 mins
Cook time; 20 mins
Ingredients:
60g chorizo, cut into small cubes
1 shallot, finely chopped
450g Jersey Royal potatoes, washed sliced into 0.5cm rounds
Big splash white wine or 1tbsp white wine vinegar
150g frozen peas
3tbsp fresh parsley leaves, roughly chopped
2 cod fillets, skinless, sustainably caught
Lemon, cut into wedges to serve
Method:
In a deep, lidded non-stick pan, dry fry the chorizo over a medium heat for 3-4 mins, stirring until crispy and some of the oils have been released. Remove with a slotted spoon and set aside on kitchen paper.
Add the shallot and cook for 2 mins. Stir in the potatoes and cook for another 2 mins, until beginning to colour. Add the wine and increase the heat, allowing it to bubble for 1 min. Add 2tbsp cold water then cover with a lid and cook over a medium heat for 12-15 mins until just tender when pricked with a fork, adding a splash more water after 10 mins if needed.
Carefully stir in the peas, most of the parsley, the chorizo and then lay the fish on top. Cover again with the lid and cook for 6-8 mins until the fish is tender and flaky.
To serve, spoon the potatoes and fish into bowls then scatter with the remaining parsley and finish with a squeeze of lemon.
A little bit extra:
Leave the skin on your potatoes for extra goodness and flavour!
Buy your fish from your local fishmonger or fish market if you can.
Switch up the peas for whatever leftover cooked veg you have - try stirring in cooked runner beans or even roasted courgette!
We've used parsley here but most soft herbs will work well, dill goes especially well with fish.
Save, share and enjoy!
