Citrus and herb-roasted cod with chorizo sauce

Name: Citrus and herb-roasted cod with chorizo sauce (Bacalao al horno con hierbas y salsa de chorizo)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 2 shallots; ½ cup (125 ml) red wine; 2 fresh Spanish chorizos, skinned and diced; Extra virgin olive oil; 1 tomato, diced; Salt and white pepper; ½ cup (½ oz/15 g) mixed salad greens, to garnish; ½ cup (125 ml) chicken stock; 1 lb 9 oz (720 g) fresh cod fillet with skin

Bacalao al horno con hierbas y salsa de chorizo

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Served with Pea, mint, and cilantro puree and Black garlic potatoes, this is another one of Robert’s pictures on a plate, where diverse elements merge brilliantly.

Ingredients

1 lb 9 oz (720 g) fresh cod fillet with skin
Salt and

Europe
Spain
Frigiliana
Málaga
Main course
Mediterranean

Method

First, make the sauce: In a deep frying pan, heat a little olive oil and sweat the shallots for 5 minutes, then add the tomato. Cook for about 3 minutes before adding the chorizo, then fry for another 5 minutes to gain color and release the sausage oils. Pour in the wine, bring to a simmer, and let it bubble for 5 to 7 minutes until it has reduced by half, then add the stock and bring back to a