James Martin Cod And Chorizo

This James Martin cod and chorizo is a simple yet impressive dish that brings together delicate white fish with the rich, smoky warmth of Spanish chorizo. The cod stays beautifully flaky while the chorizo releases its oils to create a deeply savoury sauce. It is a straightforward recipe, ideal for confident beginners and relaxed weekend cooking. From start to finish, it takes around 30 minutes, making it perfect for an easy but special supper.

Ingredients

For the cod

• 4 cod fillets, skinless, about 150g each
• Salt and freshly ground black pepper
• 1 tbsp olive oil

For the chorizo sauce

• 150g cooking chorizo, sliced into thick rounds
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 200g cherry tomatoes, halved
• 100ml white wine
• 1 tbsp tomato purée
• 1 tbsp fresh parsley, finely chopped

How to Make James Martin Cod And Chorizo

• Prepare the fish: Pat the cod fillets dry with kitchen paper and season lightly on both sides with salt and black pepper. Set aside while you prepare the sauce.
• Cook the chorizo: Heat a large frying pan over a medium heat. Add the chorizo slices and cook for 3 to 4 minutes until they release their oils and turn lightly crisp. Remove with a slotted spoon and set aside.
• Make the sauce base: In the same pan, add the chopped onion to the chorizo oil and cook gently for 5 minutes until soft. Stir in the garlic and cook for 30 seconds.
• Add tomatoes and wine: Add the cherry tomatoes and tomato purée, then pour in the white wine. Bring to a gentle simmer and cook for 5 minutes until slightly reduced.
• Cook the cod: Heat the olive oil in a separate non-stick pan over medium heat. Add the cod fillets and cook for 3 to 4 minutes on each side until just cooked through and flaky.
• Finish the dish: Return the chorizo to the sauce and warm through. Stir in the parsley, then spoon the sauce over the cod fillets to serve.

Tips

How do I stop the cod from overcooking?

Cod cooks very quickly, so keep the heat moderate and remove it from the pan as soon as it flakes easily with a fork.

Can I make the sauce in advance?

Yes, the chorizo sauce can be made a day ahead and gently reheated before serving. Cook the cod fresh for best texture.

What can I use instead of cod?

Haddock or pollock work well and hold their shape nicely in this recipe.

Serving Suggestions

• Serve with buttery mashed potatoes or crushed new potatoes
• Pair with steamed green beans or tenderstem broccoli
• Enjoy with crusty bread to mop up the sauce

Storage

Room temperature

This dish should not be left out for more than 1 hour after cooking.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the fish.

Freezing

The sauce freezes well for up to 2 months, but the cooked cod is best enjoyed fresh.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 8g
• Protein: 38g
• Fat: 26g
• Saturated Fat: 8g
• Sodium: 780mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs