Roasted Cod Spiked With Chorizo Tomatoes And Mushrooms Recipes

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COD AND CHORIZO STEW WITH GRILLED GARLIC BREAD



Cod and Chorizo Stew with Grilled Garlic Bread image

Provided by Justin Chapple

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, plus more for brushing
1 medium onion, chopped
3 cloves garlic, chopped, plus 1 whole clove Kosher salt and freshly ground black pepper
4 ounces dried chorizo, diced or sliced
One 14-ounce can whole peeled tomatoes
1 chipotle chile in adobo sauce, seeded and minced
1 1/2 teaspoons smoked paprika
One 14-ounce can chickpeas, rinsed and drained
2 roasted red bell peppers, thickly sliced
1 pound skinless cod fillets, cut into 1 1/2-inch pieces
4 thick slices sourdough bread
1/2 cup chopped flat-leaf parsley

Steps:

  • Heat the 1/4 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering. Add the onions and chopped garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes. Add the chorizo and cook, stirring occasionally, until slightly rendered, 3 to 5 minutes.
  • Crush the tomatoes by hand and add them to the pan along with their juices. Stir in the chipotle and paprika, then stir in the chickpeas and roasted red peppers; season with salt and pepper. Bring to a simmer over medium heat, then nestle the cod in the stew. Cover and simmer over medium-low heat until the cod is cooked through, about 5 minutes.
  • Meanwhile, preheat a cast-iron grill pan over high heat. Brush the bread with olive oil and grill, flipping once, until lightly charred, 3 to 5 minutes. Rub the grilled bread with the whole garlic clove and season with salt and pepper.
  • Garnish the stew and bread with the parsley and serve right away.

PIZZA OF ROASTED COD SPIKED WITH CHORIZO, TOMATOES, AND MUSHROOMS



Pizza of Roasted Cod Spiked with Chorizo, Tomatoes, and Mushrooms image

This irresistible recipe for pizza of roasted cod spiked with chorizo, tomatoes, and mushrooms is courtesy of chef Eric Ripert.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 15

6 tablespoons extra-virgin olive oil, plus more for parchment paper
1 whole cod fillet (3 pounds), thin tail section removed
Fine sea salt
Freshly ground white pepper
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 ounces dry chorizo, quartered lengthwise and cut into very thin slices
2 plum tomatoes, quartered lengthwise and cut crosswise into thin slices
5 button mushrooms, stemmed, cleaned, and thinly sliced
3 cloves garlic, thinly sliced
Cayenne pepper
2 tablespoons chopped fresh Italian parsley
2 scallions, trimmed and very thinly sliced crosswise, white and light-green parts only
1 lemon, cut in half
1/4 cup store-bought clam juice

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper and brush with oil.
  • Place cod on baking sheet and season with salt and pepper. Place chorizo, tomatoes, and mushrooms in alternating rows across the fish until completely covered. Top with garlic and sprinkle generously with cayenne. Sprinkle rosemary, thyme, parsley, and scallions over the fillet; season with salt.
  • Drizzle fish with 6 tablespoons olive oil. Roast, occasionally spooning accumulated oil over the fish, about 5 minutes. Rotate baking sheet, and pour clam juice over cod. Continue roasting until a metal skewer inserted into the fish for 5 seconds goes in easily and feels hot when touched to your lip, 5 to 6 minutes.
  • To serve, spoon any accumulated oil over the fish. Squeeze lemon over fish. Lift parchment paper on one side and gently slide fish onto a hot serving platter.

ROASTED COD SPIKED WITH CHORIZO, TOMATOES AND MUSHROOMS



Roasted Cod Spiked with Chorizo, Tomatoes and Mushrooms image

Provided by Food Network

Categories     main-dish

Time 40m

Number Of Ingredients 14

4 small portobello or large button mushrooms (2 inches diameter), stemmed
6 tablespoons extra-virgin olive oil, plus more for greasing parchment
2 whole (3-pound) cod fillets
Fine sea salt, to taste
Freshly ground white pepper, to taste
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
3 ounces dry, spicy chorizo sausage, quartered lengthwise, then cut across into very thin slices
4 plum tomatoes, quartered lengthwise, then cut across into 1/8-inch wide slices
3 cloves garlic, peeled and thinly sliced
Cayenne, to taste
2 tablespoons chopped fresh Italian parsley
3 scallions, trimmed and very thinly sliced
2 lemons, 1 thinly sliced and 1 halved

Steps:

  • Preheat oven to 550 degrees. Cut the mushroom caps in half, then cut them across into 1/8-inch wide slices. Set aside. Line 2 large baking sheets with parchment paper and grease the paper with olive oil. Cut off the thin tail section of each cod fillet and place 1 fillet on each baking sheet, on the diagonal, if necessary, to make them fit. Season the cod with salt and pepper and sprinkle with the rosemary and thyme. Make alternating rows of chorizo, tomato, and mushroom slices across each fillet until the cod is completely covered. Scatter the garlic over the fish, then sprinkle it generously with cayenne. Sprinkle the parsley and scallions over the fillets and season with salt. Place the lemon slices down the center of each fillet and drizzle olive oil over all. (The recipe can be made to this point up to 2 hours ahead: refrigerate). Roast the cod for about 25 minutes until cooked through, spooning the oil that accumulates on the baking sheet over the fish from time to time. Halfway through the cooking, switch the positions of the baking sheets in the oven. To check for doneness, insert a skewer into the center of the fish for 5 seconds. The fish is done when the skewer goes in easily and then feels hot when touched to your lip. Spoon the oil on the baking sheet over the fish and squeeze the juice of 1/2 lemon over each fillet. Slide the cod, with the parchment, onto 2 large serving platters.

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