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).
