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Рецепт Cod, Cockles And Chorizo Basquaise
by Global Cookbook

Cod, Cockles And Chorizo Basquaise
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Ингредиенты

  • 3 Tbsp. Extra virgin extra virgin olive oil
  • 175 gm Chorizo sausage, cut into 1/4 dice (6oz)
  • 1 sm Onion, thinly sliced
  • 2 x Cloves garlic, 1 chopped, 1 peeled
  • 1 Tbsp. Fresh thyme leaves, coarsely minced
  • 2 x Red peppers, roasted, peeled, de-seeded and cut into thin strips
  • 225 ml Dry white wine, (8fl ounce)
  • 1 med Potato, peeled, cut into 1/2 inch dice and then boiled
  • 4 x 175 g, (6oz) cod fillets, skin on
  • 25 gm Plain flour, (1oz)
  • 24 x Cockles, rinsed
  • 1 sprg thyme
  • 1 Tbsp. Flat leaf parsley, roughly minced
  • 3 Tbsp. Double cream Salt and pepper to taste Fried sage leaves to garnish

Инструкции

  1. In a large frying pan, heat 1 tbsp olvie oil, add in the chorizo and gently saute/fry till browned on all sides. Using a slotted spoon, transfer the chorizo to a plate, reserve and keep hot.
  2. To the same hot frying pan, add in the onion, chopped garlic clove and thyme and sweat till the onions are transluscent. Add in the peppers, toss to coat with oil, saute/fry for 3 min. Add in 75ml (2 1/2fl ounce) of white wine over the dish and allow to simmer till the liquid has almost disappeared. Add in cooked chorizo and diced potato and stir to combine. Heat till warmed through. Season to taste. Set aside, keeping the dish hot till ready to use.
  3. In a large frying pan heat the remaining extra virgin olive oil a medium heat.
  4. Lightly dust the cod fillets with plain flour, season and then sear the cod on both sides. Turn the heat down and add in the cockles, garlic, thyme, parsley and remaining white wine. Cover with a lid and allow to simmer for 5 min, or possibly till the cockles are open. Using a slotted spoon remove the cockles and cod, set aside, keeping them hot.
  5. Remove garlic and sprig of thyme and allow the sauce in the pan to cold slightly. Pour the sauce in to a food processor, add in double cream and whizz till smooth and frothy. Strain through a fine sieve, season and set aside, keeping it hot. To serve the dish, spoon the sauce into a soup bowl, arrange some cockles in the centre, and top with a cod fillet. Spoon the chorizo and pepper mix over the cod and garnish with fried sage leaves.