Spanish · Dinner
Spanish Salt Cod with Chorizo Peppers
La Rioja Cod with Peppers
La Rioja salt cod simmered in a rich choricero pepper sauce with chorizo, slow-cooked onion, and garlic, finished with parsley and served with country bread for the deep red broth.
$$
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
35gCarbs
8gSugar
4gFiber
1240mgSodium
85mgChol
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Instructions
1
Prep
Drain and pat dry desalted cod, slice into 8 portions. Soak choricero peppers in hot water 15 minutes, then drain and scrape flesh from skins. Thinly slice onions, slice chorizo into rounds, smash garlic cloves, grate tomatoes, chop parsley.
2
Sweat
Heat olive oil in a heavy pot over medium-low. Add onions and bay leaves with a pinch of salt, cover, cook 12–14 minutes until completely soft and pale gold without browning.
3
Bloom
Add chorizo, garlic, and pimenton to onion, cook 90 seconds until fragrant. Stir in choricero flesh and grated tomato, cook 4 minutes until darkened.
4
Build
Pour in white wine, reduce 90 seconds. Add hot fish stock and remaining salt, simmer 6–8 minutes until sauce thickens slightly. Blend smooth with a hand blender, return to pot.
5
Simmer
Nestle cod portions into broth, cover, simmer over low heat 7–8 minutes until cod just flakes when tested with a fork.
6
Plate
Lift cod into warm plates, ladle red riojana sauce over generously, scatter black pepper and parsley, serve with toasted country bread for mopping the smoky sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) salt cod
- 120g (4.2 oz) cooking chorizo
- 400g (14.1 oz) yellow onion
- 6 dried choricero peppers
- 200g (7.1 oz) ripe tomato
- 8 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tsp sweet pimenton
- 360ml (1 1/2 cups) hot fish stock
- 120ml (1/2 cup) dry white wine
- 2 dried bay leaves
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley
- 2 thick slices country bread