Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Always looking for new fish recipes that aren’t boring? What’s better than a little chorizo to add zest to this cod dish taken from Marc Hervieux’s book, which he himself discovered at Roister in Chicago. The broth is tasty, the addition of chickpeas is a good and supportive idea, and the preparation is super simple and quick. All that remains is to serve it all with a good green salad, and that’s it!
Yield: 2 servings
Ingredients
- 3 tbsp. tablespoon of olive oil
- 100 g (3 1/2 oz) chorizo, shredded or diced
- 1 large red onion, diced
- 2 cloves of garlic, chopped
- 1/2 tsp. teaspoon smoked paprika
- 1 pinch of saffron
- 250 ml (1 cup) white wine
- 250 ml (1 cup) chicken broth
- 250 ml (1 cup) tomato coulis
- 1 C. teaspoon of sugar
- 1 can of 540 ml (19 oz) rinsed chickpeas
- Juice of 2 lemons
- 2 cod fillets
- Chopped parsley
- Salt and pepper
Preparation
- 1. In a pan, heat 1 tbsp. of oil over medium heat and fry the chorizo until it begins to be crunchy around the edges. To book.
- 2. In another pan, heat 1 tbsp. of oil over medium heat and sauté the onion for 5 minutes or until softened.
- 3. Add the garlic and smoked paprika, and cook for a few more minutes.
- 4. Add the saffron, wine, broth, tomato coulis and sugar.
- 5. Bring to a boil and continue cooking, covered, over low heat, for 10 minutes. Season.
- 6. Add the chickpeas and lemon juice, cook covered for 5 minutes.
- 7. Place the cod in the pan, moving the chickpeas aside so that the fillets are partly covered in the sauce.
- 8. Add the reserved chorizo, replace the lid and simmer gently for 8 minutes or until the cod is cooked.
- 9. Drizzle the sauce over the cod a few times.
- 10. Just before serving, sprinkle with parsley and sprinkle with 1 tbsp. oil soup.
Source: Taken from Well living ! Opus 2 by Marc Hervieux.
Published on lapresse.ca on November 20, 2021.