Merluzzo con chorizo – Mediterranean cod

You can make this simple recipe ahead of time: pro = it melds and soaks up all the flavours  con = the butter beans can soak up the liquid to the extent it becomes a bit dry… but the solution is simple – add a bit more stock… or pink Martini…

The ‘merluzzo’ is Italian for cod and this is where the recipe comes from originally, the feta is obviously from Greece…. but the chorizo and the paprika which I’ve included make this rather Spanish.

You can substitute the butter beans for other types of tinned bean, but it won’t look quite so professional, there’s something about the mad bigness of the butter beans that makes this dish look a bit special.

Serve in deep plates.

If you desperately need greens, you could serve on a bed of spinach.

 

Recipe for Merluzzo con Chorizo

 

For 2

 

  • 300g/10 oz cod, or hake, or other solid white fish fillets
  • 4 tbsps plain flour seasoned with a generous amount of freshly ground pepper
  • Olive oil for frying
  • 400g/14 oz tin butter beans
  • 200g/7 oz feta
  • 2”/5 cm mild chorizo – or even some mild salami would do
  • Couple of walnuts of butter – this helps to make sauce a bit glossy
  • 120ml/½ cup pink Martini
  • 120ml/½ cup chicken stock
  • Small bunch of flat-leaved parsley
  • Spanish sweet smoked paprika

 

  1. Coat fish in the flour and then fry it in large frying pan until golden on all sides.
  2. Chop the chorizo into dice and add to the pan.
  3. Once the chorizo is cooked through add the vermouth and the stock.
  4. Add the drained butter beans.
  5. Roughly crumble in the feta.
  6. Snip over some of the parsley, and stir in without breaking up the fish.
  7. Arrange on deep plates, dusted with a little paprika, and snip a bit more parsley over as well.
  8. Serve!

 

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

What to do with swordfish

Swordfish are dense and meaty, with a slightly sweet taste and a high oil content. Like tuna (also dense and meaty with a high oil…
Read More

Celebratory Sea Bass Baked on a Bed of Soft-braised Potato and Fennel with sublime orange sauce

It was the day of the funeral of a treasured brother-in-law – a funeral we couldn’t attend due to lockdown restraints. So the right thing…
Read More

Middle-eastern cod goujons with a slurpy garlic dip

What makes this middle-eastern, rather than simply upper-class fish fingers? It’s the sumac, cast over the surface of the garlic-full sauce. Serve this with a…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts