Lentils With Chorizo & Cod
A recent holiday for some winter sun meant a week of delicious fish with little else other than some vegetables on the side (apart from the Wine). Coming home I had a yearning for some more fish and made this but with lentils as it is still a crisp spring evening here and sun is yet to arrive.
Lentils with Chorizo and Cod
Compared to other types of dried beans which can need overnight soaking, lentils are quick and easy to prepare. They readily absorb flavors from stocks and seasonings, and as a bonus are high in nutritional value – great at filling you up not out!. This dish coupled with any firm white fish makes a quick and easy supper and took less than 30 minutes to have on the table.
2 tbsp olive oil
1 medium white onion, diced
1 garlic clove peeled, mashed and chopped
100g chorizo chopped into about 1″ slices
200g puy lentils (use green not red split lentils) washed and rinsed
Splash of white wine
600ml chicken or vegetable stock
4 tbsp chopped flat leaf parsley
Salt and freshly ground black pepper
4 x 100g cod fillets, skinned and trimmed
2 tbsp olive oil
1 tbsp butter
Heat the olive oil in a frying pan, then add the onion and garlic. Cook for about 3 minutes until the onion is soft and golden and add the chorizo to the pan and cook for five minutes on a medium heat. Increase the heat, and then add the lentils and cook for about 1 minute then add a good splash of white wine.
Add the stock to the lentils, season well and bring to the boil then turn down to a gently simmer and cook for about 20 minutes until the lentils are almost done.
To cook the fish heat 2 tbsp oil into a pan over a high heat.
Season the fish on both sides and cook what was skin side until almost done – about 5-7 minutes depending on the thickness. Add a tbsp of butter to the pan and flip the fish over to finish cooking and baste with the butter oil.
Stir the chopped parsley and a tbsp of butter into the lentils, give a final taste for seasoning and then tip onto a large serving plate and nestle the cod into the lentils and bring to the table. Squeeze some lemon juice over and a little splash of olive oil – Delicious!.