Cod, cabbage and chorizo

Although I now live in a small village near the Pyrenees mountains, I can get good fish at a fishmonger in Mirepoix.

The cod filet looked too great to resist. Cod can be bland and I usually spice it up a bit.

I had some chorizo left that I had bought at butcher’s who said he made them himself.

The cabbage came from the fresh market.

Ingredients (for two)

• One green cabbage
• 200 grammes of cod
• 100 grammes of chorizo
• nutmeg
• Espelete hot pepper powder
• Butter

Steps

1. Peel the leaves from the cabbage, discard the outer ones and wash the others carefully. Cut out the hard central stems and slice into small ribbons.
2. Put in a large pan with salty water and bring to the boil. Cook for 10-20 minutes, you want them to stay slightly firm and not to turn into a mush.
3. Drain and set aside.
4. Cut the sausage in small rectangular bits.
5. Heat butter in a skillet, when the foam subsides add the fish, cook for 15 minutes on low heat, turning only once – the fish will become flaky and risks to fall apart with too much handling. Add pepper and Espelette to both sides. Set aside.
6. Heat more butter in a large frying pan and add the cabbage. Stir and add nutmeg, then add the sausage to warm it up a bit. Drain so that excess fat disappears.
7. Put in a serving tray and place the fish on top.