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Pan-Seared Cod with Chorizo Cream & Silky Mashed Potatoes 🐟🔥

 


1. Make the Mashed Potatoes

  • Boil potatoes in salted water until tender (~15 mins). Drain.

  • Mash with butter, warm milk, salt, and white pepper until silky. Cover & keep warm.

2. Cook the Chorizo Cream Sauce

  • In a skillet, sauté chorizo over medium heat until crispy (~3 mins). Remove half for garnish.

  • Add garlic, cook 30 sec until fragrant.

  • Pour in cream and stock, simmer until slightly thickened (~5 mins).

  • Stir in butter and lemon juice. Keep warm.

3. Pan-Seared Cod

  • Pat cod dry, season with salt, pepper, and smoked paprika.

  • Heat olive oil in a non-stick pan over medium-high.

  • Cook cod for 3-4 mins per side until golden and flaky.

4. Plate & Serve

  • Spoon mashed potatoes onto plates, top with cod fillets.

  • Drizzle with chorizo cream, garnish with reserved crispy chorizo and parsley.


Pro Tips for Perfection

🐟 Cod alternatives – Try halibut, sea bass, or salmon.
🌶 Spice control – Use mild chorizo for less heat.
🍷 Wine pairing – A crisp Albariño or Chardonnay complements the richness.
⏳ Make-ahead – Prep potatoes & sauce up to 1 day ahead; reheat gently.


FAQs

❓ Can I use Mexican chorizo?

Yes, but drain excess grease first (Spanish chorizo is firmer & less oily).

❓ How do I prevent cod from sticking?

Ensure pan is hot before adding fish, and don’t move it until ready to flip.

❓ What if my sauce is too thin?

Simmer longer or add a pinch of flour slurry (1 tsp flour + 1 tbsp water).

❓ Leftover storage?

  • Fridge: Up to 2 days (reheat gently to avoid overcooking fish).

  • Freezing not recommended (cream sauces may separate).