Steps to Prepare Quick Cod, Chorizo & Samphire Supper - Free Download

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We hope you got insight from reading it, now let's go back to cod, chorizo & samphire supper recipe. You can have cod, chorizo & samphire supper using 14 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Cod, Chorizo & Samphire Supper:

1. You need 100 g of chorizo, skinned and sliced.
2. Provide 2 pieces of loin of cod, 150-200 g each.
3. Prepare 1/2 of red onion, in half-moon slices.
4. Provide 4 of spring onions, sliced.
5. Take 1 tbsp of Mirin rice wine.
6. You need of Juice of 1 small or 1/2 large lemon.
7. Provide 1 of x 400 g tin flageolet or cannellini beans, drained but not rinsed.
8. Prepare 1 of courgette, sliced.
9. Get 8 of cherry tomatoes, halved.
10. Get of Ground black pepper.
11. Provide 125 ml of vegetable stock. For this I simply use 1/2 tsp “Marigold” powder mixed with boiling water.
12. Get 1 tbsp of fresh coriander, chopped.
13. You need 50 g of samphire, trimming off any rough stalks.
14. Prepare 1 of large knob unsalted butter.

Instructions to make Cod, Chorizo & Samphire Supper:

1. 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..
2. Add the cod pieces and fry for 2 minutes on each side, then set aside until Step 4 below..
3. Add the onion and the spring onions and fry for 4 minutes or until softened. Then add the Mirin and quickly stir..
4. 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..
5. 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..
6. Plate up the cod, etc. onto warm dishes and immediately top with the samphire. Do not let the samphire go cold. Enjoy!.

This exquisite Michelin starred cod recipe from Agnar Sverrisson, of London's Texture restaurant, is a delicious nod to the chef's Icelandic heritage. The delicate flavour of the cod is expertly balanced with spicy chorizo and creamy avocado, then topped off with a chunky seafood sauce of squid, olives, peppers and tomatoes. Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.

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