Monday, 12 December 2011

Chorizo & Cod Stew - a kind of Surf & Turf if you like

And the food stylist award 2011 goes to...
It might look a bit of a mess from the photo, sorry, no food stylist of the year awards here! However, the combination of paprika spiked chorizo, with soft flakey cod, all wrapped up in a tomatoey stew is warming and comforting beyond belief, and a favourite of mine. There is nearly always a supply of chorizo in my fridge and a lonely fillet of cod was languishing in the freezer, so what to cook wasn't a hard decision.

Feeds two. Fry a finely chopped onion and clove of garlic in a splash of olive oil in a deep frying pan/normal saucepan. When softened add a handful of chopped chorizo and continue frying until you get the paprika oozing out and the chorizo crisps a little bit. Throw in a tin of chopped tomatoes, a couple of potatoes cut into small chunks, 150ml water, stir well and season, and simmer until the spuds are nearly cooked, about 10 minutes. Add two fillets of any white fish, chopped into bite size chunks, stir well and let it simmer for no longer than 10 minutes until the fish is cooked. Scatter with chopped parsley at the last minute and serve either on it's own or with some nice crusty bread. 

Get a napkin ready, because when you lick the plate the red sauce goes everywhere. What??!

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