Cod Fillets with Chorizo ​​Cream and Mashed Potatoes

Ingredients:

For the fish and sauce:

4 cod fillets (about 150g each)

150g mild or hot chorizo, finely diced

1 shallot, finely chopped

200ml full-fat liquid cream (or light cream)

50ml dry white wine

1 tbsp. tbsp olive oil

Salt and pepper, to taste

For the mashed potatoes:

800g potatoes

50g butter

100ml warm milk

Salt and pepper, to taste

A pinch of nutmeg (optional)

For the garnish (optional):

A few sprigs of fresh parsley

Instructions:

Make the mashed potatoes:

Peel the potatoes and cut them into chunks. Cook them in a large pan of boiling salted water for about 20 minutes, until tender.

Drain them and mash them with a potato masher or fork. Stir in the butter, warm milk, and season with salt, pepper, and nutmeg. Cover and keep warm.

Prepare the chorizo ​​cream:

Heat the olive oil in a frying pan over medium heat. Sauté the shallot until translucent.

Add the diced chorizo ​​and sauté for 3-4 minutes until they release their fragrant oil.

Deglaze with the white wine and reduce by half.

Pour in the liquid cream, mix, and simmer gently for 5 minutes. Blend the sauce with an immersion blender for a smooth texture (optional). Adjust the seasoning.

Cook the cod:

In a non-stick frying pan, heat a drizzle of olive oil over medium heat. Season the cod fillets with salt and pepper.

Cook the cod fillets for 3-4 minutes on each side, until opaque and lightly browned.

Assemble the dish:

Place a portion of mashed potatoes on each plate. Place a cod fillet on top.

Drizzle generously with the chorizo ​​cream.

Serve:

Garnish with a little fresh parsley and serve immediately. Accompany with a glass of dry white wine for a complete and refined meal!

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4