Жареное филе трески с чоризо


For rice

300 grams of basmati rice
75 g butter
1 large onion, finely chopped
1 sprig of thyme
2 star anise
6 cardamom pods
2 cloves of garlic
2 cinnamon sticks
Juice and zest of one orange
Juice and zest of one lemon
600 ml chicken broth
1 teaspoon sea salt
freshly ground black pepper

For the cod fillets:

4 tablespoons olive oil
175 g of Chorizo sausage
250 g of cherry tomatoes
4 tablespoons dry sherry or vinegar from Jerez
6 cod fillets 175 g each
Sea salt and freshly ground black pepper
8 large Basil leaves
1 lemon


Rinse the rice under cold water until water is clear.
Put two-thirds of the butter in a saucepan or deep pan. Fry the onions for about 5 minutes until soft. Stir in the rice, then add all the herbs, spices and orange and lemon zest. Cook for a minute or two.
Bring stock to boil then add the rice. Put salt and pepper. Cook for 12-15 minutes under a lid, until the grains of rice are soft . Remove from heat and set aside for 5 minutes. Add the remaining butter.

Heat a little oil in a large frying pan. Add Chorizo, then tomatoes and sherry. Cook a few minutes on high heat until the tomatoes are soft. Remove the Chorizo with the tomatoes and place on a plate. Heat some more oil in the same pan. Place the cod skin down in the pan and cook for 2-3 minutes until the skin is Golden brown. Season and turn the fish over, and cook for about 1 minute.
As the fish is ready, put the Chorizo with the tomatoes back into the pan. Add the Basil, squeeze a little lemon juice and season to taste. Serve with rice.

Bon appétit!


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