Braised Cod Patatas Bravas June 4, 2024

Any meaty white fish will do in this dish. Be sure to serve this satisfying stew with lots of bread to mop up all the sauce. Check out the original recipe here.

Ingredients:

• 2 tsp olive oil
• 80g chorizo ring*, peeled and sliced
• 300g baby potatoes, quartered
• 1 onion, chopped
• 2 tsp smoked paprika
• ¼ tsp chilli flakes
• 1 x 400g tin cherry tomatoes
• 300ml vegetable stock
• 500g skinless cod fillets
• large handful of parsley, chopped

Method:

1. Heat the oil over a medium-high heat in a large sauté pan and fry the chorizo for 3 minutes until just starting to become crisp. Remove to a bowl with a slotted spoon and set aside.
2. Add the potatoes and onion to the pan, stirring into the chorizo fat. Cover, then cook everything gently for 3-4 minutes until the onion has softened, stirring once or twice.
3. Add the smoked paprika and chilli flakes and cook uncovered for a further minute. Add the tinned cherry tomatoes along with the stock, season lightly, then simmer uncovered on low for 10 minutes.
4. Return the chorizo to the pan along with the cod. Cover the pan again and cook for 4-5 minutes, covered, until the cod is just cooked through (the timing depends on the thickness of the fish). Season to taste, scatter with the parsley and serve.

 

← Kingfish roasted in butter served with a provençale sauce Baked Red Snapper →