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.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Build
Pour in white wine, reduce 90 seconds. Add hot fish stock and remaining salt, simmer 6–7 minutes until sauce thickens slightly. Blend smooth with a hand blender, return to pot.
Simmer
Nestle cod portions into broth, cover, simmer over low heat 6–7 minutes until cod just flakes when tested with a fork.
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.
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