Cod on Spanish grounds

Cod on Spanish grounds, Hot fish dishes Hot fish meal sharp

Cod on Spanish grounds

Thus prepared cod remains very juicy and soft and spicy, rich tomato sauce with chorizo and cider perfectly emphasizes the elegant taste of the fish. A good example of a simple but delicious home cooking.

Sausage (chorizo) – 150 g
Potatoes (boiled) – 400 g
Tomato (chunks in own juice) – 300 g
Leeks (white and light green part) – 1 pc
Cider (dry or dry white wine) – 200 ml
Cod (fillet) – 500g
Parsley (fresh)

Chorizo – Spanish spicy sausage with lots of paprika. Cut sausage into small pieces and fry in a dry frying pan. Chorizo pretty greasy, the photo shows how much fat to stand out. I usually merge most, leaving about a tablespoon in the pan. But if excess fat – no problem, leave the whole, from this dish will only gain in taste.

To add the browned chorizo cooled boiled potatoes, chopped into pieces, fry lightly. Pour the cider.

Add tomato slices in own juice (in the summer is better, of course, fresh tomatoes without the skin) and crushed and washed leeks. Cover and simmer for 10 minutes. Check the taste of the sauce and add as needed salt and pepper. I usually do not add.

At this time, cut portions of cod fillets, it is important that the thickness of the pieces was approximately the same. If you, like me, the whole breast, the part of the tail is longer cut and folded in half, and thus it is more subtle, some will be the same thickness as the other portions. Season with salt to taste.

Potato mixture is poured into a form suitable for the oven. Cover with a portion of cod, slegda immersing them into the sauce. Bake in a preheated 180 C oven for 15-20 minutes, the time depends on the thickness of the fillets. Do not overbake, the fish should remain juicy.

Serve in deep plates, sprinkle with chopped parsley. Very delicious cold cider.


Bon Appetit!

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