Ingredients
Equipment
Method
- Peel and chop the potatoes into small, even pieces and place them in a pot of salted water. Bring to a boil and simmer until fork-tender, about 15-20 minutes.
- While the potatoes are cooking, heat olive oil in a pan over medium heat. Add finely chopped garlic and diced chorizo, cooking until the chorizo is golden, about 5-7 minutes.
- Add heavy cream to the pan with chorizo and garlic, stirring to combine and letting it simmer on low heat for a few minutes. Season with salt and pepper to taste.
- Once potatoes are tender, drain them and return to the pot. Add olive oil, salt, and pepper, then mash until smooth and creamy.
- In another pan, heat a little olive oil over medium heat and cook cod fillets for about 3-4 minutes on each side, until golden and flaky.
- Place cod fillets on a plate, spoon creamy chorizo sauce over them, and serve with mashed potatoes. Garnish with fresh parsley.
Nutrition
Calories: 450kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg
Notes
For an extra burst of flavor, add a splash of white wine to the chorizo and cream mixture before simmering. If you don’t have all the ingredients, consider substitutions like using tilapia for cod or half-and-half instead of heavy cream. Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently, adding cream or milk to the sauce for a smooth texture.
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