- 24. 2020
COD WITH TOMATO/CHORIZO SAUCE and GREEN BEANS and RICE
Gluten and Lactose Free
Serves: 2
Chorizo is a smoky, spicy, salty pork sausage that is dry, used in Portuguese, Spanish, South American, Mexican, Puerto rican and Cajun cooking. My! That is a whole lot of cuisines using this item.
Chorizo is generally found in the deli department or in the international foods department or freshly made in the meat department. Each country makes it their own by varying the spices and herbs in the mix.
If you can't find chorizo, italian spicy deli meat sopressata will work too. Or make your own.* Please check that the chorizo you buy is gluten free. Use about 1 to 1 ½ ounces depending on how spicy you want your sauce.
I like to keep chorizo cut in one ounce chunks in the freezer. I think of it as a part of my spice rack as much as lemon, lime or orange zests, thinly sliced ginger and garlic, jalapeno and other chilies and frozen cubes of fresh herbs.
Tonight I used chorizo in a spanish cod dish.
Any white fleshed fish, sea scallops or large shrimp goes well with this sauce. (When I buy fresh cod I cut off the thinner section and cut it into ¼” dice mix with bread crumbs and or egg (1 lb diced fish, ½ c bread crumbs, 1 beaten egg) form into patties 3” wide about 2” high and freeze)
Tonight I served the cod fillets with skinny french beans and white rice.
The sauce:
Olive oil - 2 to 3 T
Garlic - finely minced 1T
Chorizo* - 2 oz (sliced super thin and julienned)
Red pepper flakes - a pinch
Tomato - small dice, 16-14 oz. can
The fish:
Cod - two 1 ½ 2” thick skinless fillets 6 to 8 oz each
Salt and pepper to taste
White rice flour - 2 T
The vegetable:
Green beans - skinny french kind, about 10 oz.
Kosher salt - ½ t
Black pepper - ground, ¼ t
Water or broth - 2 T
The starch:
White rice - 1 c
Kosher salt - ½ t
Olive oil - 2 t
Water - 1 ⅓ to 1 ½ c (couple more T if needed)
Let’s get cooking:
Measure what you need and set aside.
Cook the rice: using a sieve, rinse rice in several changes of water until the water is mostly clear. Place in a 1 ½ quart pot add 1 T oil and 1 ⅓ to 1 ½ c of water, bring to a boil and cook for 2 minutes, stir, cover, lower heat to lowest and cook for 10-12 minutes. Check for doneness, add 1 to 2 T water if needed, cover, turn off heat and set aside.
While the rice is cooking. Heat 1 T of oil on high heat in a 12” skillet, preferably high sides, add the garlic, turn heat down to medium stir and add the chorizo (and the crushed red pepper if using) and cook for 30 seconds, stirring. Add the tomatoes, stir and simmer for 8 to 10 minutes. (if you want more sauce, add ½ c chicken broth.
Pat dry the fish with paper towels, brush on some olive oil or spread with your fingers, dredge in the flour mixed with salt and pepper and saute the fish in a non stick pan sprayed with cooking spray and a little oil about 2 minutes per side. When done, remove to a plate, cover with foil and place in the oven to keep warm.
Add green beans and dry roast with a few teaspoons of oil in the same skillet. - Stir the beans to coat with the oil and cook uncovered for about 5 minutes. Add salt and pepper and stir, then add 2 T water or broth, immediately cover and steam for a few minutes till the beans are bright green and tender.
Alternately you can steam the fish; brush with olive oil, sprinkle both sides with salt and pepper on a steamer set up. Remove to a plate covered with foil, then steam the beans for about 8 minutes or bright green and tender.
Plate the fish with some sauce under the fillet and a little on top as a garnish, rice and green beans on the side. Scrape the rest of the sauce into a small bowl and leave on the table to use as needed.
I like to serve rice as it is great with the sauce. Green beans or broccoli add wonderful color to the plate. Use the starch or grain and vegetable of your choice.
Any leftover sauce is lovely on eggs or spread on toast with cheese on top!
Enjoy!
*To make your own chorizo:
Ground pork - around 20% fat, 1 ½ lbs
Baking soda - ½ t
Water - 1 t
Garlic powder - 2 t
Sweet paprika - 1 T
White sugar - 1 T
Smoked paprika - 1 t
Kosher salt - 1 ½ t
Celery seed powder - 1 t
White vinegar - 2 T
Mix baking soda and water and mix, add to the meat mix. combine the spices and sugar well and add to the meat and mix well. Form into 1 oz balls, (about 36) freeze on a tray for several hours, then place in a zip top bag to freeze. Use as needed. Great addition when scrambling your eggs.