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Cod on Spanish Chorizo Beans | Bacalao con Chorizo
(0)
25 min
Quick
Knuspr-Küche
Zartes Kabeljaufilet sanft gegart auf cremigen weißen Bohnen mit knuspriger Chorizo, Kirschtomaten und feinem Weißwein. Ein aromatischer spanischer Küstenklassiker in nur 25 Minuten.
Ingredients
Preparation method
Preparation & frying the chorizo
Peel and finely chop the shallots and garlic cloves. Wash and halve the cherry tomatoes. Drain the white beans in a colander, rinse thoroughly under cold water, and drain well. Rinse the flat-leaf parsley, shake dry, and finely chop.
Cut the chorizo slices into bite-sized strips. In a large, deep frying pan or braising pan, heat the extra virgin olive oil over medium heat. Add the chorizo strips and fry gently for 3–4 minutes until crispy and they release their spicy, paprika-red oil. Remove the crispy chorizo pieces with a slotted spoon and set aside on a plate – leave the aromatic oil in the pan.
Cooking bean sugo & cod
Add the chopped shallots and garlic to the spicy chorizo oil in the pan and sauté over medium heat for approx. 2–3 minutes until translucent. Add the halved cherry tomatoes and simmer for 2 minutes until they burst slightly. Deglaze with the dry white wine and let it reduce by half.
Chef's tip
When cooking the cod, be sure to keep the heat as low as possible and keep the pan covered. Gentle steaming on the hot bed of beans keeps the delicate fish juicy and preserves its flaky texture.
For an extra creamy consistency, you can lightly mash a small portion of the white beans with a fork before adding the fish. This helps the sauce bind even more harmoniously with the aromatic chorizo oil.
40 min
Under an hour
