21st October 2016
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
- Espelete hot pepper powder
- 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.
- 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.
- Drain and set aside.
- Cut the sausage in small rectangular bits.
- 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.
- 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.
- Put in a serving tray and place the fish on top.