Cod With Tomato Chorizo Sauce Recipes

Steps:

• Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
• In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
• Make Ahead
• The casserole can be assembled and refrigerated for up to 4 hours before baking.

Steps:

• Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

Steps:

• Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes. Add the chili and tomatoes and simmer for 10 minutes until thickened, season.
• Meanwhile rub the fish with a little more oil, season and broil or steam until cooked through, about 4-6 minutes.
• Serve the fish with the sauce and green beans.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the peppers, onions, tomatoes and olives into a large, deep baking tray and cook for 15 mins until they start to soften and char at the edges.
• Stir in the passata, butter beans and seasoning, then make 4 little areas and nestle in the cod. Return to the oven and cook for a further 15 mins until the cod is cooked through. Sprinkle over the basil and serve with crusty bread, if you like.

Steps:

• Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
• Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.