Bacalao con chorizo en tomate y frijol de mantequilla | Spanish Chorizo with Cod, Butter Beans and Tomato One Pot
If you have a pan that you can also put in the over, grab it, if not, get a shallow oven proof dish and a frying pan.
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 30minutes |
|
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Ingredients
- 2fillets codskin on is best
- 1medium red onionchopped
- 1glass white wineI used white Rioja
- 2tsp paprika powder
- 2tsp chilli powderuse one finely chopped fresh red chilli if you like
- 1bunch fresh basilchop the talks and pick the leaves – keep separate
- 1/2tin chopped tomatoes
- 1/2tin butter beans
- 2cloves garlicthinly sliced, finely chopped or crushed – your call
- 1/2ring chorizo sausagepeeled and cut in to small bite size chunks
- 1 lemon
- 1handful spinach leaves
Instructions
- Put the oven on to 240 and the pan on to medium high heat with a little oil. Add the Chorizo and gently fry until it starts to take on colour and all the orange paprika juices have run out. Remove the Chorizo ad set aside.
- Add to the juices the onion, garlic, basil stalks and a pinch of salt, fry until soft and then add the paprika and chilli powder, stir.
- After a couple of minutes add the wine and chopped tomatoes and bring to the boil. Once it has thickened, taste and season, carefully, with salt and pepper.
- Pour the mixture over your Chorizo in the oven proof dish or add the Chorizo back to the pan and add the spinach leaves and mix.
- Grab the cod, which should be dry, rub a little oil all over it and season with salt. Then make a little space and place it in to the sauce, touching the bottom of the pan, skin side up – don’t let any of the sauce get on to the skin. Squeeze a quarter of a lemon’s juice and place two further quarters in to the sauce, skin down – they will caramelise.
- Pop it in to the oven for 15 minutes, at which point the fish should be cooked through and the skin a golden brown.
- Removes the caramelised lemons with tongs and squeeze, throw the basil leaves over the top and serve with a cold glass of the white Rioja.
- Thank you Spain
Gracias