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We hope you got benefit from reading it, now let’s go back to cod, chorizo & samphire supper recipe. To make cod, chorizo & samphire supper you need 14 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Cod, Chorizo & Samphire Supper:
- Use chorizo, skinned and sliced
- Provide loin of cod, 150-200 g each
- Get red onion, in half-moon slices
- Prepare spring onions, sliced
- Get Mirin rice wine
- Take Juice of 1 small or 1/2 large lemon
- Take x 400 g tin flageolet or cannellini beans, drained but not rinsed
- Take courgette, sliced
- Use cherry tomatoes, halved
- Use Ground black pepper
- Take vegetable stock. For this I simply use 1/2 tsp “Marigold” powder mixed with boiling water
- Provide fresh coriander, chopped
- Get samphire, trimming off any rough stalks
- Provide large knob unsalted butter
Instructions to make Cod, Chorizo & Samphire Supper:
- 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.
- Add the cod pieces and fry for 2 minutes on each side, then set aside until Step 4 below.
- Add the onion and the spring onions and fry for 4 minutes or until softened. Then add the Mirin and quickly stir.
- 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.
- 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.
- Plate up the cod, etc. onto warm dishes and immediately top with the samphire. Do not let the samphire go cold. Enjoy!
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