Cod with Chorizo, Confit Potatoes and Peppers
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jan 2011, p62)
Recipe type: Main
Serves: 4
Ingredients
- 180ml olive oil
- 250g small potatoes (e.g. Charlotte)
- 5 garlic cloves
- 5 rosemary sprigs
- 4 bay leaves
- 2*290g jars flame roasted peppers, drained and chopped
- 50g pine nuts, toasted
- 150g chorizo, skinned and chopped
- 100g baby spinach
- 4*250g cod fillets
- ½ lemon, juice
Instructions
- Heat 6tbsp olive oil in pan, add potatoes, 3 peeled whole garlic cloves, 1 rosemary sprig and 1 bay leaf. Turn heat to very low and cook for 30mins, turning occasionally until tender.
- Meanwhile, make pepper dressing. Heat 4tbsp olive oil in pan with 3 bay leaves, 2tbsp chopped rosemary and 2 chopped garlic cloves. Cook gently for 2mins, then add peppers and pine nuts and heat through. Discard bay leaves. Season and keep warm until ready to serve.
- Lift potatoes from pan and reserve. Pour off oil and discard garlic, rosemary and bay leaf, then return pan to high heat. Cut potatoes in half and fry for 5mins. Add chorizo and cook for further 5mins, until potatoes are golden brown and chorizo has caramelised. Add spinach and, once wilited, remove pan from heat.
- For fish, heat 2 tbsp oil in frying pan over medium-high heat and fry cod, skin-side up, for 3mins. Turn and fry on other side for 1-2mins until cooked through. Season with lemon juice and serve with potatoes, chorizo and pepper dressing.
Nutrition Information
Calories: 758 Fat: 50g Saturated fat: 8g Carbohydrates: 18g Sugar: 2.5g Salt: 1.4g
