Chorizo Cod With Pumpkin Soufflé Recipe

Name: Chorizo Cod With Pumpkin Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 g butter, plus extra for greasing; 1 small onion, peeled and finely chopped; 350 g pumpkin, deseeded, flesh removed and roughly chopped; 20 g plain flour, plus extra for dusting; 1 tsp baking powder; 75 ml milk; 2 medium eggs, separated; Pinch None nutmeg; 4 x 150 g cod fillets; 8 thin slices chorizo; None None olive oil, for drizzling; None None crushed pink peppercorns (optional)

Servings: persons

25 g butter, plus extra for greasing
1 small onion, peeled and finely chopped
350 g pumpkin, deseeded, flesh removed and roughly chopped
20 g plain flour, plus extra for dusting
1 tsp baking powder
75 ml milk
2 medium eggs, separated
Pinch None nutmeg
4 x 150 g cod fillets
8 thin slices chorizo
None None olive oil, for drizzling
None None crushed pink peppercorns (optional)

1
Melt 2 tsp of the butter in a frying pan, add the onion and cook for 2-3 mins. Add the pumpkin and cook for another 3-4 mins. Add 2/3 cup to 3/4 cup water to come 1/4 inch up the side of the pan. Season to taste with salt and freshly ground black pepper. Cover and cook for 15 mins, stirring occasionally. Remove the cover and simmer for another 10 mins until the liquid evaporates. Puree the pumpkin using a blender or food processor.
2
Preheat the oven to 400u00b0F. To make the white sauce, mix the flour and baking powder together. Melt the remaining butter in a saucepan, add the flour-baking powder mixture continually stirring with a wooden spoon. Gradually add the milk, stirring, for at least 5 mins, until the sauce has thickened. Set aside to cool for 10 mins.
3
Meanwhile beat the egg whites until stiff. Set aside. Stir the egg yolks, pumpkin puree and nutmeg into the cooled white sauce. Season with salt and freshly ground black pepper, then fold in the egg whites. Divide between 4 x 2/3 cup-3/4 cup greased and floured ramekin dishes.
4
Make 2 wide cuts on the top of each cod fillet and insert a slice of chorizo into each cut. Place the fish onto a greased baking sheet and drizzle with oil. Bake the fish and souffles in the same oven for 20-25 mins. Serve sprinkled with crushed pink peppercorns, if using.

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 25 g butter, plus extra for greasing, 1 small onion, peeled and finely chopped, 350 g pumpkin, deseeded, flesh removed and roughly chopped, 20 g plain flour, plus extra for dusting, and more.

Yes, Chorizo Cod With Pumpkin Soufflé falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo Cod With Pumpkin Soufflé

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions