Spanish-Style Cod In Chorizo-Tomato Broth Recipe Recipe

Name: Spanish-Style Cod In Chorizo-Tomato Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tablespoons olive oil, divided; 1/2 small onion, minced (about 1/3 cup); 3 medium cloves garlic, halved and thinly sliced; 1/4 cup finely diced Spanish chorizo or pancetta (see note); 1/2 cup dry white wine; 2/3 cup homemade or store-bought low sodium chicken stock; 1 1/2 teaspoons sherry vinegar; 1 (14.5 ounce) can crushed tomatoes; 2 1/2 teaspoons pimenton (smoked paprika), divided; 1/8 teaspoon crushed red pepper; 2 sprigs thyme; Kosher salt; 4 (6-ounce) skin-on cod fillets; 8 slices of baguette, 1/4-inch thick; 1/4 cup roughly chopped flat-leaf parsley

Servings: persons

2 1/2 tablespoons olive oil, divided
1/2 small onion, minced (about 1/3 cup)
3 medium cloves garlic, halved and thinly sliced
1/4 cup finely diced Spanish chorizo or pancetta (see note)
1/2 cup dry white wine
2/3 cup homemade or store-bought low sodium chicken stock
1 1/2 teaspoons sherry vinegar
1 (14.5 ounce) can crushed tomatoes
2 1/2 teaspoons pimenton (smoked paprika), divided
1/8 teaspoon crushed red pepper
2 sprigs thyme
Kosher salt
4 (6-ounce) skin-on cod fillets
8 slices of baguette, 1/4-inch thick
1/4 cup roughly chopped flat-leaf parsley

1
Heat 1 tablespoon olive oil in a medium saucepan over medium heat until shimmering. Add onion and garlic and cook, stirring, until slightly softened, about 3 minutes. Add chorizo and continue to cook until sausage is lightly browned, about 4 minutes more. Add wine and increase heat to medium-high. Bring to a boil and simmer until reduced by half, about 1 minute. Add chicken broth, vinegar, tomatoes, 1 1/2 teaspoons pimenton, crushed red pepper, and thyme. Reduce heat and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper.
2
While the sauce is simmering, season fish with salt, pepper, and remaining teaspoon of pimenton. Heat remaining 1 1/2 tablespoons oil in a large skillet pan over high heat until shimmering. Carefully place cod in pan skin-side down. Cook without moving until skin is crisp and nicely browned, about 3 minutes. Carefully flip fish, reduce heat to medium and continue cooking until fish is firm to the touch and no longer opaque, 4 to 5 minutes longer. Transfer fish to a paper towel-lined plate to rest.
3
Add baguette slices to pan. Brown on one side and let it and soak up the pan juices. Flip after 1 minute and brown on the other side for about 30 seconds. Remove from heat.
4
Discard thyme sprigs from tomato broth. Plate fish by spooning a generous amount of broth into individual bowls. Top with fish, two slices of baguette and parsley and serve immediately.

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 1/2 tablespoons olive oil, divided, 1/2 small onion, minced (about 1/3 cup), 3 medium cloves garlic, halved and thinly sliced, 1/4 cup finely diced Spanish chorizo or pancetta (see note), and more.

Yes, Spanish-Style Cod In Chorizo-Tomato Broth Recipe 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.

Spanish-Style Cod In Chorizo-Tomato Broth Recipe

How did you like this recipe?

Frequently Asked Questions