|Sat Fat 4g|
Tuck into this fantastic cod recipe accompanied with the delectable flavours of chorizo and paprika. This combination of amazing tastes delightfully influence the potatoes and fish too. Simple, easy and impressive!
Preheat the oven to 180°C,160°C, Fan, Gas Mark 4.
Bring a saucepan of water to the boil, add the potatoes and cook until tender, drain.
Place a large frying pan over a medium-high heat, season the cod loins and rub the olive oil all over. Pan fry, skin side down for 5 minutes, transfer to an oven tray and cook in the oven for about 10 minutes, depending on the thickness of your cod.
Meanwhile, in the same pan add the chorizo and a little more oil if required.
Cook the chorizo over a medium heat for a few minutes, next add the potatoes and sprinkle the paprika over, continue frying until the potatoes start to crisp on the edges while stirring every so often.
Add the peppers and chard or spinach, pop a lid on, turn the heat down and cook until the chard or spinach wilts. Divide the potato and chorizo mixture between your plates, top with the cod and serve.
This dish works wonderfully well with haddock, sea bass and other white fish.
There's an accompanying video to this recipe which you can view below and many other potato recipe videos on our video hub.
400g Fluffy potatoes (such as Marie Piper or King Edwards), peeled and cubed,
4 x150g cod loin steaks, skin on,
1 tablespoon olive oil, 100g chorizo, finely chopped,
½ teaspoon smoked paprika,
1 red pepper, deseeded and cut into thin strips,
150g rainbow chard or spinach, roughly chopped
A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?
"This brightly coloured and intensely flavoured recipe is speedy enough for any night of the week. The sweet and sour relish sets off the salmon beautifully and I've roasted the King Edwards in their skins to give the whole thing wholesome comfort."
Simple, tasty and rustic - just bang it all in one pan and serve with crusty bread. Easy!
Indian spiced potato and coconut curry with sambal and mint chutney
Enjoy a taste of India with this spiced potato and coconut curry. With a hint of sambal and delicious homemade chutney, this dish is sure please any crowd.
This campaign was originally produced in the framework of a programme co-financed by the European Union