Cod, Chorizo & Samphire Supper.
You can cook Cod, Chorizo & Samphire Supper using 14 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Cod, Chorizo & Samphire Supper
- It's 100 g of chorizo, skinned and sliced.
- Prepare 2 pieces of loin of cod, 150-200 g each.
- You need 1/2 of red onion, in half-moon slices.
- It's 4 of spring onions, sliced.
- You need 1 tbsp of Mirin rice wine.
- You need of Juice of 1 small or 1/2 large lemon.
- It's 1 of x 400 g tin flageolet or cannellini beans, drained but not rinsed.
- Prepare 1 of courgette, sliced.
- It's 8 of cherry tomatoes, halved.
- Prepare of Ground black pepper.
- You need 125 ml of vegetable stock. For this I simply use 1/2 tsp “Marigold” powder mixed with boiling water.
- You need 1 tbsp of fresh coriander, chopped.
- Prepare 50 g of samphire, trimming off any rough stalks.
- Prepare 1 of large knob unsalted butter.
Cod, Chorizo & Samphire Supper instructions
- 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!.