Pacific Cod with Chorizo and Tomatoes

11 Jun
Pacific Cod with Chorizo and Tomatoes

Pacific Cod with Chorizo and Tomatoes

With my parents visiting from Texas to celebrate various milestones in my family (including an 18th birthday and high school graduation), we’d been eating out a lot or ordering some pretty heavy take-out food. I decided it was time to cook a bit lighter fare last night before we send them back to the Lone Star State tomorrow (but not after a big feast of Texas Brisket tonight!).

Here are my parents enjoying their meal

This is an elegant and definitely guest-worthy meal that comes together quickly. The small amount of spicy chorizo and the bright taste of lemon thyme pairs perfectly with the sweet red peppers and fresh tomatoes. Do serve this with copious amounts of crusty bread for sopping up the tasty sauce. I chose to serve the fish and tomato sauce over pan-seared polenta slices with a side of steamed asparagus.

Pacific Cod with Chorizo and Tomatoes
Adapted from Roasted Cod with Linguica,
by Steven Lee Meyers on Food52

1 tablespoon olive oil
5 ounces Mexican chorizo
3 cloves garlic, sliced
Pinch of red pepper flakes
1 cup dry white wine
1 red bell pepper, cored and seeded and blended with 1/2 teaspoon salt
4 Roma tomatoes, chopped
Leaves from 3 sprigs lemon thyme, plus more for garnish
1.5 to 2 pounds Pacific cod, or other firm white fish
Salt to taste

Heat the oil in a large oven-proof skillet over medium and brown the chorizo, about 10 minutes. Add the sliced garlic and saute until fragrant. Add a pinch of red pepper flakes, then deglaze the pan with the white wine.

Add the pureed red pepper, chopped tomatoes, and lemon thyme. (If you don’t have lemon thyme, you can use regular thyme and squeeze in a small amount of fresh lemon juice.) Simmer the sauce until the tomatoes break down, about 15 minutes. You want it a bit soupy to hold the fish.

While the sauce is simmering, preheat the oven to 425 degrees. Lightly sprinkle the cod with salt, then nestle the pieces into the tomato sauce. Carefully place the hot skillet into the oven and roast until fish is done, about 7 to 10 minutes. The fish should flake easily with a fork.

Remove from oven and serve fish over polenta cakes, spooning the sauce over and around it.  Garnish with lemon thyme sprigs.

 

p.s. I’m starting to get the hang of running my food cart and the day-to-day tasks needed. We won’t talk about the day I forgot to bring the cheese or the other day I forgot the salsas, OK? But really, I’m having a blast with it and have also been contacted to be a vendor at a dog rescue fundraising event in August. I’ve also started applying to have the cart at various summer festivals and other events. Some are already booked for this year, but I’m getting a good list for next year in the process!

 

 

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65 Responses to “Pacific Cod with Chorizo and Tomatoes”

  1. robbiesinspiration June 11, 2017 at 8:55 am #

    This dish looks delicious. I am so glad you new business is going well. That is good news to hear.

    Liked by 1 person

  2. Jodi June 11, 2017 at 8:59 am #

    Your parents sure look like they are enjoying! Sounds delish. So happy for your success!!

    Liked by 1 person

  3. Tasty Eats Ronit Penso June 11, 2017 at 9:04 am #

    Such a great combination you have here. Looks so delicious!
    p.s. glad the food truck is going so well for you. 🙂

    Liked by 1 person

  4. fromthefamilytable June 11, 2017 at 9:15 am #

    Yumm. Great recipe. Wish I could share the Texas brisket.

    Liked by 1 person

  5. apuginthekitchen June 11, 2017 at 9:20 am #

    How nice your parents came for a visit and the food sounds delicious. I am so glad to hear that your food car is doing so well!! You forgot the cheese and salsa, that’s ok, I wish I could get your truck to come to my block party, lol ! It would be a huge hit❤️❤️❤️

    Liked by 1 person

    • anotherfoodieblogger June 11, 2017 at 10:29 am #

      I would SO LOVE to have my cart at your block party! What fun that would be, Suzanne! Thank you!

      Like

  6. Delectable desserts June 11, 2017 at 9:22 am #

    Hey! This looks and sounds amazingg, I’m not really the cooking type but I will definitely be giving this a go! I just launched my blog all about baking, which I would love if you could check out! I just posted the recipe to my rainbow cake: https://delectabledessertssite.wordpress.com/2017/06/11/rainbow-cake/
    I would love to expand my site just like yours and so I would love if you could show it some love and follow me too so you never miss out on any desserts! Much appreciated x

    Liked by 1 person

  7. Cheryl "Cheffie Cooks" Wiser June 11, 2017 at 9:23 am #

    Some trial and error KR is to be expected-the food cart and YOU will survive my friend. Glad mom and dad had a long visit with you! xoxoxo ccc

    Liked by 1 person

  8. Gerlinde June 11, 2017 at 9:24 am #

    I love the combination of the with the sauce and the chorizo. It looks like you’re getting off to a good start with your food truck.

    Liked by 1 person

  9. Adam J. Holland June 11, 2017 at 10:16 am #

    This is right up my alley. Very nice. — Do you have a preferred brand of Mexican chorizo? I’ve had good ones before, but I don’t remember the brand name and I keep accidentally buying the one with the harsh aftertaste.

    Liked by 1 person

    • anotherfoodieblogger June 11, 2017 at 10:33 am #

      Thanks so much Adam! I’ve tried several brands around here and settled on Reynaldo’s. But believe me, my choices are quite limited in the PNW for this. 🙂

      Like

  10. lulu June 11, 2017 at 10:28 am #

    I like the addition of chorizo and will be trying your recipe with haddock.

    Liked by 1 person

  11. Tracey O'Brien June 11, 2017 at 12:51 pm #

    I love this recipe! I think it would be perfect made with our NZ hapuku. And love the idea of serving with polenta cakes. Definitely trying this one. Thank you!

    Liked by 1 person

  12. Lana_SHON June 11, 2017 at 1:55 pm #

    Very delicious…

    Liked by 1 person

  13. chefkreso June 11, 2017 at 2:16 pm #

    Delicious recipe, a great post!

    Liked by 1 person

  14. Mad Dog June 11, 2017 at 2:18 pm #

    That looks delicious and classically Iberian – yours looks more authentic than the recipe you took it form 🙂

    Liked by 1 person

    • anotherfoodieblogger June 11, 2017 at 2:32 pm #

      Well that is certainly nice to know Mad Dog! I made do with the ingredients I had on hand. 🙂

      Like

      • Mad Dog June 11, 2017 at 4:20 pm #

        …the only thing I’d add (if I was making it) would be a sprinkle of hot smoked pimentón. You have all the other typical ingredients in there. It looks perfect!

        Liked by 1 person

      • anotherfoodieblogger June 11, 2017 at 9:47 pm #

        Thank you!!

        Like

  15. Garfield Hug June 11, 2017 at 7:09 pm #

    In my lil red dot, we like to grill cod for 10mins (*one person share) in foil seasoned with light soya sauce, sesame oil and garnish with parsely to serve. Easy and tasty. Hope you will like it. I will try yours too. Thanks for the share and great seeing your parents!😃

    Liked by 1 person

  16. FrugalHausfrau June 11, 2017 at 10:53 pm #

    I don’t even like fish that much and this looks mouthwatering. I guess it’s the chorizo, lol!! You’ve had a lot going on, and congrats on the birthday/graduation! Glad to hear the food cart is going great guns – hope you had someone to go on a cheese/salsa run, lol! Sounds like something I’d do!

    Mollie

    Liked by 1 person

    • anotherfoodieblogger June 12, 2017 at 9:05 am #

      Thanks Mollie, the fish was just amazing, I think even picky fish eaters would enjoy this! I sold cheese-less bean tacos one day, and on salsa day I had to run back home and open late because I can’t sell my tacos without the salsa!

      Liked by 1 person

  17. chef mimi June 12, 2017 at 5:41 am #

    That looks amazing!!!

    Liked by 1 person

  18. Michelle Williams June 12, 2017 at 9:27 am #

    A wonderful dinner. So glad your parents were able to visit for your daughter’s graduation and to see your success! I am sure they are so proud.

    Liked by 1 person

  19. cookingwithauntjuju.com June 13, 2017 at 3:09 am #

    Spicy chorizo and mild cod – that has to be quite a combination of flavors. I love fish and chorizo so I’m sure I would enjoy this.

    Liked by 1 person

  20. anyone4curryandotherthings June 13, 2017 at 7:04 am #

    Very interesting recipe and how lovely to be able to cook for your parents!!!

    Liked by 1 person

  21. Sumith June 13, 2017 at 2:43 pm #

    Happy to hear your success. Beautiful addition of chorizo.

    Liked by 1 person

  22. Karina Pinella June 13, 2017 at 3:23 pm #

    In living color. Boy, I sure want to eat that!

    Liked by 1 person

  23. Debbie Spivey June 14, 2017 at 10:24 am #

    Hey Kathryn! Chorizo??? I’m in!!

    Liked by 1 person

  24. Kate June 16, 2017 at 4:33 am #

    Omg,this looks so delicious! I already have my meals planned in my head,but I think I’ll do some alteration and use your recipe instead 🙂 Very glad to hear your food cart is doing well. And all the little mishaps make it even more interesting. If it happens more often,just flip the coin and write book about it! 😀 Gongratulations on your daughter’s graduation!

    Liked by 1 person

  25. moselleorthodoxe June 18, 2017 at 7:14 am #

    I like big Pulenta

    Liked by 1 person

  26. Teagan Geneviene June 18, 2017 at 10:52 am #

    Hi Kathryn, I see I’m super late. (I haven’t let go of WordPress for making it impossible to get posts from my faves emailed…)
    This cod dish sounds wonderful. I like things I can bake in my little roaster oven. (My back locks up if I stand over a frying pan/stove, or stand in place for long,) This sounds like a delightful, fun alternative to what i’ve been doing with baked fish. Wonderful. I have cod in the freezer — maybe I’ll get jiggy and make this tonight. 😀 Hugs.

    Liked by 1 person

    • anotherfoodieblogger June 18, 2017 at 1:47 pm #

      Oooh you should give it a whirl! It’s quite easy, too! Hugs back!

      Liked by 1 person

      • Teagan Geneviene June 18, 2017 at 3:57 pm #

        I did a very modified, simplified version, Kathryn. Also I didn’t have the chorizo (and I’m not very fond of it anyway), but yes, it turned out great.
        Partly I was hoping I could entice Crystal to eat some fish… The appetite stimulant worked great at first. She gained back some of the weight she lost, and I was much less worried about the surgery. But I gave her the next dose this morning, and she’s barely touched any food all day… Wouldn’t even eat fish with me, or drink some “tuna juice.”
        I did enjoy the semi-version of the cod though, and hope to make your recipe. Hugs.

        Liked by 1 person

      • anotherfoodieblogger June 19, 2017 at 9:10 am #

        Aww sweetie, I do hope Crystal pulls through for you my friend! xoxoxo

        Liked by 1 person

  27. D. Wallace Peach June 21, 2017 at 6:34 am #

    That looks really good. My standard fish recipe is breadcrumbs, butter, and lemon, and that gets a little boring after 40 years. Ha ha. I’m going to have to try this, especially since I have lemon thyme in the garden! You forgot the cheese and salsa. Oops. Ha ha. Keep smiling. 😀

    Liked by 1 person

  28. Lynz Real Cooking June 27, 2017 at 2:15 pm #

    Congrats KR! xoxo

    Liked by 1 person

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