So with Mother Nature still not making her mind up if it’s actually Spring or Winter my body doesn’t seem to know what type of food it’s after. But having seen this recipe in the the April 2013 edition of Olive Magazine it seemed to tick the right boxes. Add in the fact that Paul is pretty obsessed about anything involving chorizo and chickpeas and I knew I wouldn’t be far from a winner. The dish was really tasty, but I did forget to add the sugar at one point which would really have helped offset the vinegar! Oops. Also, the chickpeas don’t really get time to be cooked, so I’d probably change the recipe around a little to allow the chickpeas time to bathe in the sauce.
And prepare to use every pan you own… there has to be an easier way to cook this without using as much cookery paraphernalia as you’d find in an average John Lewis. I’m yet to find it…but I will!
The final thing I’d say is NO WAY would this serve 4 people. The fish, yes. The stew, hell no. There’s 200g of chickpeas in there. That’s half a tin – between 4 people. Pffff. Double up the sauce stuff if you want happy people around your table. If you want an eighth of a tin of chickpeas each, then go for your life. And never invite me round for dinner! ;o)
PR rating 8.5/10. KB rating 8.5/10
Pan Roast Cod with Chickpeas, Piquillo & Chorizo (Serves 4 allegedly, but it doesn’t. See above)
- 4 sustainable cod fillets (skin on), approx 150g each
- Sea salt
- 4 garlic cloves, 2 finely sliced and 2 bruised
- Olive oil
- 230g jar piquillo peppers, drained and cut into strips
- Sweet smoked paprika
- 2 tsp golden caster sugar
- 3 tbsp white wine vinegar
- 200g tin chickpeas, drained
- 100g cooking chorizo, diced
- 250g cherry tomatoes
- 80g black olives (it said nicoise olives. I didn’t really know what they were so went for bog standard black ones)
- 2 sprigs lemon thyme
- Spring onions, finely sliced to finish
- Sourdough toast, to serve
Sprinkle the cod lightly with sea salt. Cook the sliced garlic gently in olive oil in a large frying pan. Add the piquillo peppers, then season with salt, pepper, a pinch of paprika and the sugar. Sweat gently for a couple of minutes (the pepper mixture, not you), add the vinegar, and boil until reduced by half. Stir in the chickpeas and remove from the heat.
Gently cook the chorizo in a little more olive oil in a separate pan for a few minutes until crisp, then scoop from the pan.
Pat dry the cod with kitchen paper then add to the chorizo pan, skin-side down. Add the sprigs of thyme, bruised garlic cloves and a large knob of butter. Keep cooking, basting the fish every so often with the frothy oil and butter. When the fish is almost done, remove two-thirds of the cooking fat, add back the crisp chorizo and olives, then warm through gently.
Quickly fry the cherry tomatoes in a pan (yes another one), with a drizzle of olive oil until starting to burst. Add to the chickpeas and heat everything through.
Take the cod from the frying pan and tip the chorizo/olive mix and cod resting juice into the chickpeas.
Serve the cod on top of the chickpea stew and serve with toasted sourdough, sprinkled with the sliced spring onions.
Get someone else to wash up.