Cod with chorizo and peas

Simon Rimmer serves pea purée with a fabulous fusion of fish and spicy chorizo in this full-on flavour dinner party dish
By Simon Rimmer
Cod with chorizo and peas
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: easy


For the chorizo

  • 200 g spicy chorizo sausages
  • 75 ml olive oil
  • 100 ml dry sherry

For the pea puree

  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 100 ml white wine
  • 100 ml vegetable stock
  • 200 g frozen peas
  • 1 pinches black pepper
  • 75 g crème fraîche

For the fish

  • 2 cod fillets, or substitute any white fish fillet
  • 1 tbsp plain flour
  • 1 eggs, beaten
  • 4 tbsp polenta, to coat


1. Cut the chorizo into bite size bits pieces.2. Heat one third of the olive oil until smoking and fry the chorizo until crispy. 3. Add the sherry and reduce by half. 4. To make the pea puree, heat another third of the oil in a frying pan and gently fry the shallots and garlic until soft.5. Add the wine, and cook until reduced by two thirds. 6. Pour in the stock, and reduce once more by two thirds. 7. Remove from the heat and transfer to a blender. Add the peas, season with salt and freshly ground black pepper, and then add the crème fraiche. 8. Season the fish and dust lightly with flour. Dip the fish briefly into the egg and then coat in polenta. 9. Heat the remaining oil in a frying pan and fry the fish for three minutes on each side. 10. Spoon a bed of peas onto each of two heated dinner plates. Top with the fish and serve immediately, with the chorizo alongside.

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