Roasted Cod Spiked With Chorizo Tomatoes And Mushrooms Recipes

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PIZZA OF ROASTED COD SPIKED WITH CHORIZO, TOMATOES, AND MUSHROOMS



Pizza of Roasted Cod Spiked with Chorizo, Tomatoes, and Mushrooms image

This irresistible recipe for pizza of roasted cod spiked with chorizo, tomatoes, and mushrooms is courtesy of chef Eric Ripert.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

6 tablespoons extra-virgin olive oil, plus more for parchment paper
1 whole cod fillet (3 pounds), thin tail section removed
Fine sea salt
Freshly ground white pepper
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 ounces dry chorizo, quartered lengthwise and cut into very thin slices
2 plum tomatoes, quartered lengthwise and cut crosswise into thin slices
5 button mushrooms, stemmed, cleaned, and thinly sliced
3 cloves garlic, thinly sliced
Cayenne pepper
2 tablespoons chopped fresh Italian parsley
2 scallions, trimmed and very thinly sliced crosswise, white and light-green parts only
1 lemon, cut in half
1/4 cup store-bought clam juice

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper and brush with oil.
  • Place cod on baking sheet and season with salt and pepper. Place chorizo, tomatoes, and mushrooms in alternating rows across the fish until completely covered. Top with garlic and sprinkle generously with cayenne. Sprinkle rosemary, thyme, parsley, and scallions over the fillet; season with salt.
  • Drizzle fish with 6 tablespoons olive oil. Roast, occasionally spooning accumulated oil over the fish, about 5 minutes. Rotate baking sheet, and pour clam juice over cod. Continue roasting until a metal skewer inserted into the fish for 5 seconds goes in easily and feels hot when touched to your lip, 5 to 6 minutes.
  • To serve, spoon any accumulated oil over the fish. Squeeze lemon over fish. Lift parchment paper on one side and gently slide fish onto a hot serving platter.

PAN ROASTED COD WITH LINGUICA-CHICKPEA BROTH



Pan Roasted Cod with Linguica-Chickpea Broth image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, plus 2 tablespoons
2 shallots, finely diced
1 cup dry white wine
Pinch saffron
6 cups homemade clam or fish stock
1/2 cup cooked white beans
1/2 cup cooked chickpeas
1/2 pound linguica sausage, cut into 1/4-inch slices, and Sauteed
24 cultivated mussels, scrubbed and de-bearded
2 tablespoons cold butter
1 tablespoon fresh lemon juice
3 tablespoons chopped parsley, plus more, for garnish
Salt and freshly ground pepper
4 (6-ounce) cod fillets

Steps:

  • Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add shallots and cook until soft. Add wine and cook until almost reduced. Add saffron and stock and bring to a boil. Add the beans, chickpeas, sausage, and mussels, cover the pot and cook until the mussels have opened. Add the butter, lemon juice, parsley, and season with salt and pepper, to taste.
  • Heat remaining olive oil in a large saute pan over medium-high heat.
  • Season cod on both sides with salt and pepper. Sear, skin-side down until golden brown. Turn the fish over and continue cooking until just cooked through. Place cod in shallow bowls and ladle linguica-chickpea broth, over and around. Make sure each plate has 6 mussels. Garnish with more parsley.

COD EN COCOTTE WITH TOMATOES, OLIVES & CHORIZO



Cod en Cocotte with Tomatoes, Olives & Chorizo image

French seafood stew from the Bistronomy cookbook by Jane Sigal.

Provided by Jane Sigal

Categories     Potato     Bake     Kid-Friendly     Dinner     Cod     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 Servings

Number Of Ingredients 12

2 medium Yukon Gold potatoes (12 ounces/350 g total)
6 plum tomatoes, peeled, seeded, and chopped
1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice
12 small black olives, such as Niçoise, pitted
1 large garlic clove, chopped
Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
4 thyme sprigs
1/4 cup (8 g) chopped parsley
4 tablespoons (60 g) unsalted butter, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper

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.

COD & CHORIZO STEW



Cod & chorizo stew image

Fancy a fish supper ready in under half an hour? Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew

Provided by Chelsie Collins

Categories     Dinner, Supper

Time 27m

Number Of Ingredients 7

1 tbsp olive oil
1 large onion, finely chopped
200g cooking chorizo, chopped into small pieces
400g can chopped tomatoes
4 cod fillets
400g can butter beans, drained
½ small pack parsley, roughly chopped

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.

Nutrition Facts : Calories 417 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 2.1 milligram of sodium

COD WITH TOMATO & CHORIZO SAUCE



Cod With Tomato & Chorizo Sauce image

Try this quick low-fat dish when you next fancy a fish supper, ready in less time than it takes to get a takeaway. Serve with steamed green beans.

Provided by English_Rose

Categories     Spanish

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1 garlic clove, sliced
4 slices chorizo sausage, cut into matchsticks
1/2 teaspoon chili flakes
14 ounces chopped tomatoes
2 cod fish fillets

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.

Nutrition Facts : Calories 229.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 99.3, Sodium 141.5, Carbohydrate 8.6, Fiber 2.6, Sugar 5.3, Protein 43.1

COD AND CHORIZO IN TOMATO SAUCE



Cod and Chorizo in tomato sauce image

Quick, easy and filling - takes 20 minutes and can be a real winter warmer.

Provided by genericjanedoe

Time 28m

Yield Serves 4

Number Of Ingredients 11

1 tbsp olive oil (reduce by half if using chorizo)
1 onion, chopped
400g chopped tomatoes
1 heaped tsp light, soft brown sugar
few sprigs thyme, leaves stripped
1 tbsp soy sauce
4 cod, fillets or another white flaky fish, such as pollack
1 small sliced chorizo sausage (optional)
2 cloves garlic (leave out if using chorizo)
1 tsp fish sauce (for depth)
black, stoned olives (optional)

Steps:

  • Heat the oil in a frying pan, add the chorizo (or garlic) and onion, then fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.
  • Simmer 5 mins, then add the fish sauce. Stir and then slip the cod into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with boiled or mashed potato for a hearty winter warmer.

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