Chorizo Crusted Cod and Beans Recipe
A bold and satisfying seafood dish featuring flaky cod topped with a smoky chorizo crust and served with creamy white beans. This easy recipe delivers big flavor with minimal effort, making it perfect for weeknight dinners or casual entertaining.
Equipment
- 1 Large skillet
- 1 Medium saucepan
- 1 Food processor
- 1 Wooden spoon
- 1 Measuring spoons
Ingredients
- For the chorizo crust
- 4 oz Spanish chorizo finely chopped
- ½ cup fresh breadcrumbs
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 teaspoon smoked paprika
- For the cod and beans
- 4 cod fillets
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 1 can 15 oz white beans, drained and rinsed
- ½ cup vegetable or chicken stock
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a food processor, pulse the chorizo, breadcrumbs, olive oil, garlic, and smoked paprika until a coarse crumb forms.
- Season the cod fillets with salt and pepper and place them on a lined baking tray. Press the chorizo mixture firmly onto the top of each fillet.
- Bake the cod for 12-15 minutes until the fish is cooked through and the crust is crisp.
- Meanwhile, heat olive oil in a skillet over medium heat. Sauté the onion until soft, about 4 minutes.
- Add the beans and stock, simmer gently for 5-7 minutes until warmed and slightly creamy. Season with salt and pepper.
- Serve the chorizo crusted cod over the beans and garnish with fresh parsley.
Notes
- Spanish chorizo is recommended for its smoky, cured flavor and firm texture.
- If cod is unavailable, haddock or pollock make excellent substitutes.
- For extra crispness, finish the cod under the broiler for 1-2 minutes.