Cod Back with Chorizo Cream and Mashed Potatoes

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Sure! Here’s a delicious recipe for Cod Back with Chorizo Cream and Mashed Potatoes.

 

 

 

 

 

 

 

 

 

 

This dish combines the delicate flavors of cod with the rich, spicy notes of chorizo, all served over creamy mashed potatoes. It’s a perfect meal for a special occasion or a cozy dinner at home.

 

 

 

 

 

 

 

Cod Back with Chorizo Cream and Mashed Potatoes

 

Ingredients:

 

the Mashed Potatoes:

  • 2 pounds (900g) potatoes (Yukon Gold or Russet), peeled and cut into chunks
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60g) unsalted butter
  • Salt and pepper to taste

 the Chorizo Cream:

  • 6 ounces (170g) chorizo sausage, casings removed and crumbled
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

For the Cod:

  • 4 cod fillets (about 6 ounces each)
  • Olive oil
  • Salt and pepper
  • Fresh parsley, chopped (for garnish)

 

Instructions:

 

  1. Prepare the Mashed Potatoes:
    • In a large pot, add the peeled and chopped potatoes and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
    • Once boiling, reduce the heat to medium and cook the potatoes until they are tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
    • Add the heavy cream and butter to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste. Keep warm while you prepare the rest of the dish.
  2. Make the Chorizo Cream:
    • In a skillet over medium heat, add the crumbled chorizo. Cook for about 5-7 minutes, stirring occasionally, until the chorizo is browned and cooked through.
    • Add the chopped onion and minced garlic to the skillet. Cook for an additional 3-4 minutes, until the onion is translucent.
    • Pour in the heavy cream and add the smoked paprika. Stir to combine and let the mixture simmer for about 5 minutes, allowing it to thicken slightly. Season with salt and pepper to taste. Remove from heat and set aside.
  3. Cook the Cod:
    • Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
    • In a large skillet, heat a drizzle of olive oil over medium-high heat. Once hot, add the cod fillets to the skillet.
    • Cook the cod for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets.
  4. Assemble the Dish:
    • To serve, place a generous scoop of mashed potatoes on each plate. Top with a cod fillet and spoon the chorizo cream over the fish.
    • Garnish with chopped fresh parsley for a pop of color and added flavor.
  5. Enjoy:
    • Serve immediately and enjoy this delicious Cod Back with Chorizo Cream and Mashed Potatoes!

Tips:

  • You can substitute the cod with other white fish like haddock or tilapia if desired.
  • For a bit of heat, consider using spicy chorizo or adding a pinch of red pepper flakes to the chorizo cream.
  • Feel free to add some sautéed greens, such as spinach or kale, on the side for a complete meal.

 

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