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The ingredients needed to prepare Cod, Chorizo & Samphire Supper:
- Prepare of chorizo, skinned and sliced.
- Provide of loin of cod, 150-200 g each.
- You need of red onion, in half-moon slices.
- You need of spring onions, sliced.
- You need of Mirin rice wine.
- Provide of Juice of 1 small or 1/2 large lemon.
- You need of x 400 g tin flageolet or cannellini beans, drained but not rinsed.
- Provide of courgette, sliced.
- Provide of cherry tomatoes, halved.
- Prepare of Ground black pepper.
- Prepare of vegetable stock. For this I simply use 1/2 tsp “Marigold� powder mixed with boiling water.
- Provide of fresh coriander, chopped.
- Get of samphire, trimming off any rough stalks.
- Get of large knob unsalted butter.
Steps to make Cod, Chorizo & Samphire Supper:
- Bring a lidded (but uncovered) frying pan to a medium heat and dry-fry the chorizo slices for 1 minute, then turn and fry for a further minute or until the sausage juices are running and the chorizo has turned brown but not burnt. Move to the perimeter of the pan..
- Add the cod pieces and fry for 2 minutes on each side, then set aside until Step 4 below..
- Add the onion and the spring onions and fry for 4 minutes or until softened. Then add the Mirin and quickly stir..
- Add the lemon juice, beans, courgette and tomatoes plus a light pepper seasoning, then stir in the stock, return the cod to the pan, sprinkle the coriander over the pan, put the lid on and cook for 7-8 minutes or until the cod is cooked and flaky..
- Meanwhile, add the samphire to a pan of boiling, unsalted water in saucepan, reduce the heat to a firm simmer and cook for until tender, around 2-3 minutes. Drain completely and toss in the butter..
- Plate up the cod, etc. onto warm dishes and immediately top with the samphire. Do not let the samphire go cold. Enjoy!.
Serve the fish with the sauce and green beans. Heat a non-stick frying pan and cook the chorizo for a couple of mins to brown, then remove from the pan with a slotted spoon, leaving the oil behind. Melt the butter in the pan, then add the flour to make a roux. Pour in the milk gradually, whisking constantly, until smooth. Add the Gruyère, stir until melted, then season.
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