Pan Roasted Cod With Chorizo Vinaigrette Recipes

PAN ROASTED COD WITH LINGUICA-CHICKPEA BROTH

Pan Roasted Cod with Linguica-Chickpea Broth image

Provided by Bobby Flay

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, plus 2 tablespoons
2 shallots, finely diced
1 cup dry white wine
Pinch saffron
6 cups homemade clam or fish stock
1/2 cup cooked white beans
1/2 cup cooked chickpeas
1/2 pound linguica sausage, cut into 1/4-inch slices, and Sauteed
24 cultivated mussels, scrubbed and de-bearded
2 tablespoons cold butter
1 tablespoon fresh lemon juice
3 tablespoons chopped parsley, plus more, for garnish
Salt and freshly ground pepper
4 (6-ounce) cod fillets

Steps:

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add shallots and cook until soft. Add wine and cook until almost reduced. Add saffron and stock and bring to a boil. Add the beans, chickpeas, sausage, and mussels, cover the pot and cook until the mussels have opened. Add the butter, lemon juice, parsley, and season with salt and pepper, to taste.
Heat remaining olive oil in a large saute pan over medium-high heat.
Season cod on both sides with salt and pepper. Sear, skin-side down until golden brown. Turn the fish over and continue cooking until just cooked through. Place cod in shallow bowls and ladle linguica-chickpea broth, over and around. Make sure each plate has 6 mussels. Garnish with more parsley.

PAN-ROASTED COD WITH CHORIZO VINAIGRETTE

PAN-ROASTED COD WITH CHORIZO VINAIGRETTE image

Categories Fish Roast

Yield 4

Number Of Ingredients 11

Ingredients

4 skinless cod fillets, about 6 ounces/170 grams each
Canola oil
Fine sea salt
Chorizo Vinaigrette (recipe follows)
1/4 cup/60 milliliters canola oil
1/4 cup/40 grams finely chopped red onion
1/4 cup/30 grams finely chopped red bell pepper/capsicum
1/4 cup/30 grams finely chopped cubano or jalapeño chile
1/4 cup/60 grams chopped Spanish chorizo
Kosher salt
3 tablespoons sherry vinegar

Steps:

1. Preheat the oven to 350°F/180°C/gas 4. 2. Rub the cod fillets with oil and sprinkle with salt. 3. Put an ovenproof, nonstick pan over high heat. When it's hot, add enough oil to cover the bottom of the pan to a depth of 1/8 inch/3 millimeters. Allow the oil to get hot. Lay the cod fillets in the pan and cook until golden brown, about 2 minutes. 4. Turn the fillets and slide the pan into the oven. Cook until the center of the cod is warm, 4 to 5 minutes. Test a fillet by inserting a paring knife or cake tester, then holding the metal to the skin below your lower lip; if it's cool, return the cod to the oven for a few more minutes. 5. Drain the fillets on paper towels/absorbent paper and serve topped with the vinaigrette. Heat the oil in a small saucepan or sauté pan over medium-high heat. Add the onion, bell pepper/capsicum, chile, chorizo, and a three-finger pinch of salt. Sauté until the vegetables are tender. Remove from heat and allow to cool slightly. Stir in the vinegar. The vinaigrette should taste fairly acidic. Adjust the seasonings as desired. 2. The vinaigrette can be stored in the refrigerator, covered, for up to 5 days.

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