Pan Fried Cod & Chorizo by Thyme & Tides Kitchen
This full flavoured stew was inspired by our stunning looking North Atlantic cod that we have on the fish counter at Thyme & Tides. A simply cooked juicy loin of cod paired with delicious butter beans, flavourful chopped tomatoes as well as garlic, finely diced onions, and the mild Brindisa chorizo that lifts the stew and brings all the flavours together.
Wine Pairing: Somborne Bacchus
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4 fillets of cod
1 finely diced onion
2 tbsp extra virgin olive oil
3 finely garlic cloves
1 packet Brindisa chorizo
100ml white wine
2 tins of Strianese chopped tomatoes
1 tin Suma organic Mixed Beans
1 jar Brindisa butter beans
Small bunch parsley
2 sprigs rosemary
Salt & pepper for seasoning
Place a heavy bottomed pan on a medium heat and fry the onion with olive oil until soft and translucent. add the garlic and chorizo and cook for a further 5 minutes to release the flavour from the chorizo, making sure not to let the onion or garlic catch. Pour in the white wine and reduce to about half until a glossy sauce forms. add the tinned tomatoes, bring to the boil and again reduce by half. Rinse the beans and add to the pan stirring in the tomato sauce.
Meanwhile heat another non-stick pan and put on a medium heat. Add a tablespoon of oil and place the cod skin side down. Cook for 3-4 minutes and then carefully flip the cod. Leave to cook for a further 4 minutes.
Take the cod off the heat, spoon the stew into 4 bowls, place the cod on top and drizzle with extra virgin olive oil.