Cod Recipe with Tomato and Chorizo Sauce

Cod with tomato, olive and chorizo sauce

  • serves 2
  • Easy

Try our soft flaky cod cooked in a juicy chorizo and tomato sauce, served with bulgar wheat for a midweek meal for two

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Heat the olive oil in a large, lidded frying pan and cook the chorizo until it releases oil. Add the garlic and cook for 3 minutes then tip in the tomatoes, season and simmer for 10 minutes or until thickened. Nestle in the cod fillets and olives. Season the top of the cod and drizzle with a little more oil. Put on a lid and cook for 10 minutes or until the fish is cooked. Drain the bulgar wheat really well, stir through 1/2 the parsley and season. Spoon into bowls then top with the cod, sauce and another sprinkling of parsley.

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Ingredients

  • bulgar wheat 100g
  • olive oil 2 tbsp
  • chorizo 100g, chopped
  • garlic 2 cloves, sliced
  • chopped tomatoes 400g tin
  • skinless cod loin 2 thick fillets
  • pitted black olives 10
  • flat-leaf parsley a handful of chopped

Method

  • Step 1

    Put the bulgar wheat in a bowl, pour over enough just-boiled water to cover, then season and put a plate on top. Leave to swell up while you make the sauce.

  • Step 2

    Heat the olive oil in a large, lidded frying pan and cook the chorizo until it releases oil. Add the garlic and cook for 3 minutes then tip in the tomatoes, season and simmer for 10 minutes or until thickened. Nestle in the cod fillets and olives. Season the top of the cod and drizzle with a little more oil. Put on a lid and cook for 10 minutes or until the fish is cooked. Drain the bulgar wheat really well, stir through 1/2 the parsley and season. Spoon into bowls then top with the cod, sauce and another sprinkling of parsley.

Check out more of our best cod recipes here...

Baked Cod Loin Recipe with Olives

Nutritional Information

  • Kcals 669
  • Fat 33.4g
  • Saturates 8.5g
  • Carbs 38.5g
  • Sugars 8.2g
  • Fibre 12.7g
  • Protein 47.3g
  • Salt 3.2g
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