Best Cod And Chorizo In Tomato Sauce Recipes

COD AND CHORIZO BAKE WITH TOMATO AND BUTTER BEANS

Cod and Chorizo Bake with Tomato and Butter Beans image

This Cod and Chorizo bake with Tomato and Butter Beans is perfect any night of the week. Easy to prepare, healthy and full of flavour.

Provided by Carrie Carvalho

Number Of Ingredients 8

Ingredients

380 gram cod fillet, in 4 pieces (fresh or frozen - see note)
250 gram cherry tomatoes, halved
1 red onion, sliced
150 gram cured chorizo sausage (see note)
400 gram tin of butter beans, drained and rinsed
2 cloves garlic, diced
salt & pepper
chopped fresh parsley to garnish

Steps:

Preheat the oven to 180oc/350 Fahrenheit/gas 4
Peel off the skins of the chorizo and dice.
Heat an oven safe pan over a medium-high heat and add the chorizo (no oil needed)
Cook the chorizo for about 3 minutes to release its oil, then add the red onion and stir to coat. (See note if using fresh or cooking chorizo)
Cook for 2-3 minutes until the onion is just starting the soften, then add the tomatoes and garlic and stir.
After 2 minutes, add the beans and a dash of salt and pepper and stir again.
If you are using frozen fish then add it now - nestle into the sauce and season well on top.
Put the pan in the oven, uncovered, and cook for 15 minutes.
Take out the oven and flip the fish over with a spatula or tongs, re-nestle into the sauce and season the other side. if you are using fresh cod then season both sides and add to the sauce now.
Place back in the oven and cook for another 12-15 minutes, until the cod is cooked through. The juices from the tomatoes, onions and chorizo should have made a delicious sauce.
Scatter with fresh chopped parsley and serve with a big green salad and rice or some baby new potatoes (or whatever else you fancy!)

Nutrition Facts : Calories 327 kcal, Carbohydrate 27 g, Protein 32 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 64 mg, Sodium 510 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving

COD WITH TOMATO & CHORIZO SAUCE

Cod With Tomato & Chorizo Sauce image

Try this quick low-fat dish when you next fancy a fish supper, ready in less time than it takes to get a takeaway. Serve with steamed green beans.

Provided by English_Rose

Categories Spanish

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

1 garlic clove, sliced
4 slices chorizo sausage, cut into matchsticks
1/2 teaspoon chili flakes
14 ounces chopped tomatoes
2 cod fish fillets

Steps:

Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes. Add the chili and tomatoes and simmer for 10 minutes until thickened, season.
Meanwhile rub the fish with a little more oil, season and broil or steam until cooked through, about 4-6 minutes.
Serve the fish with the sauce and green beans.

Nutrition Facts : Calories 229.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 99.3, Sodium 141.5, Carbohydrate 8.6, Fiber 2.6, Sugar 5.3, Protein 43.1

COD WITH HEARTY TOMATO SAUCE

Cod with Hearty Tomato Sauce image

My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. -Ann Marie Eberhart, Gig Harbor, Washington

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
4 cod fillets (6 ounces each)
2 tablespoons olive oil, divided
2 medium onions, halved and thinly sliced (about 1-1/2 cups)
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
Hot cooked whole wheat pasta
Minced fresh parsley, optional

Steps:

Place tomatoes in a blender. Cover and process until pureed., Pat fish dry with paper towels. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add cod fillets; cook until surface of fish begins to color, 2-4 minutes on each side. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onions; cook and stir until tender, 2-4 minutes. Stir in seasonings and pureed tomatoes; bring to a boil. Add cod; return just to a boil, spooning sauce over tops. Reduce heat; simmer, uncovered, until fish just begins to flake easily with a fork, 5-7 minutes. Serve with pasta. If desired, sprinkle with parsley.

Nutrition Facts : Calories 271 calories, Fat 8g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 746mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

COD EN COCOTTE WITH TOMATOES, OLIVES & CHORIZO

Cod en Cocotte with Tomatoes, Olives & Chorizo image

French seafood stew from the Bistronomy cookbook by Jane Sigal.

Provided by Jane Sigal

Categories Potato Bake Kid-Friendly Dinner Cod Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 4 Servings

Number Of Ingredients 12

Ingredients

2 medium Yukon Gold potatoes (12 ounces/350 g total)
6 plum tomatoes, peeled, seeded, and chopped
1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice
12 small black olives, such as Niçoise, pitted
1 large garlic clove, chopped
Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
4 thyme sprigs
1/4 cup (8 g) chopped parsley
4 tablespoons (60 g) unsalted butter, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper

Steps:

Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
Make Ahead
The casserole can be assembled and refrigerated for up to 4 hours before baking.