Cod and Chorizo

Craig Millar

Craig Millar

13th January 2012
Craig Millar

Cod and Chorizo

Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Cod and Chorizo recipe a try yourself?


  • 4x 60g fillets of cod
  • 75g x diced chorizo
  • 40g x sliced shiitaki mushrooms
  • 120g x pre-cooked borlotti beans
  • 20g x finely chopped shallots
  • 140mls x brown chicken stock
  • 40g x diced cold butter
  • 1tbsp x chopped chive
  • Maldons sea salt
  • Rape seed oil


Serves 4
Heat up a sauté pan and add some oil, fry the chorizo with the shallots and mushrooms add the stock and beans reduce slightly then thicken with the cold butter, add chives and season.
In a hot frying pan add some oil, season the cod and cook skin side down until coloured and crisp, turn over and finish cooking .
Spoon the bean stew into four warmed bowls, top with the cod and serve.
This dish can be used as part of a tasting menu or a starter or with the addition of mashed potatoes can also be used as a main course.

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