One of the many perks of going on one of Chef Michael Salmon’s Foodie Adventures is you come home with many yummy recipes. My favorite main course on the recent Spain adventure was cod served with white beans and chorizo. It is definitely worth sharing the recipe.
Seared Cod with White Beans and Chorizo Broth
1 c. dried white beans, soaked in cold water overnight
2 bay leaves
2 t. Kosher salt
2 t. fresh thyme leaves
5 cloves garlic
1/2 cup extra virgin olive oil
1 1/2 c. of cubed French bread
1/2 lb. diced Chorizo sausage
1 red onion
1 T. paprika
4 c. chicken broth
1 lb. shrimp
juice and zest from 1 lemon
2 T. chopped parsley
1 1/2 lbs. cod filets, divided into 4 portions
flour for dredging
Place drained beans in a medium sauce pot with 1 qt. of water. Add bay leaves, salt, 1 t. of the thyme leaves and 3 cloves crushed garlic. Bring the beans to a boil, reduce heat and simmer for 30 minutes or until tender. Remove from heat and strain.
Finely mince the remaining 2 garlic cloves. Heat 2 T. of olive oil in a large sauté pan over medium heat. Add the cubed bread and minced garlic. Cook, stirring often, until golden brown on all sides. Remove with a slotted spoon and drain on paper towels.
Return the pan to the heat and add the diced chorizo. Cook the sausage, crisping it on all sides. Remove from the pan and keep warm.
Add 2 T. of oil to the pan and return to medium heat. Add the onion and cook about 5 minutes. Stir in paprika and stir for 30 seconds. Add chicken broth and bring the mixture to a simmer. Add half of the chorizo and the shrimp and poach for 5 minutes. Remove the shrimp from the pan and keep warm. Stir in lemon juice and zest. Stir the drained beans and 2 T. chopped parsley into the broth and season with salt and pepper.
Season the filets with salt and pepper and dredge with flour. Saute in olive oil over medium heat for about 3 minutes on each side or until the fish flakes easily with a fork.
To serve, spoon some of the white beans and broth into a bowl, top with the fish, shrimp, chorizo, bread cubes and fresh thyme leaves.
These days it is not always possible to get fresh cod, so another meaty white fish such as halibut, hake, haddock could be substituted. This dish is what at our house we call a moaner, meaning conversation stops and everyone just moans over its goodness! You will likely find the same to be true.
Oh, if you don’t see the shrimp on top of the fish, it’s because I took the photo before it was added and didn’t notice until all had been eaten. Those things do happen!!
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9 thoughts on “From the Chef”
Looks so delicious and as you know, I have tasted his unbelievable food creations!…truly a master!
Looks very appetizing…
I can see why this would be a favorite. It sounds delicious…even without the shrimp. 😀
Delicious recipe! I’m tempted to try it. 🙂 Thank you for sharing!
Definitely one to try! I like the story of the shrimp 🙂 Glad to know I’m not the only one.
Sounds great. We will try it. Thanks!!!
We were there and it Was Wonderful. Laura recreated the recipe at home last week and we got to enjoy it all over again.
It’s on the menu for our Maine gourmet group in June. It will have the shrimp!