Blue-Eye Cod With Spanish Potatoes, Peas And Chorizo Recipe

Cooking Directions

• STEP 1.Start by preparing the Spanish potatoes. Peel and dice the potatoes into small cubes.
• STEP 2.Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook until golden brown and crispy, stirring occasionally.
• STEP 3.In a separate pan, cook the chorizo until crispy. Remove from the pan and set aside.
• STEP 4.In the same pan, add the peas and cook until tender. Remove from the pan and set aside.
• STEP 5.Season the cod fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the cod fillets and cook for 3-4 minutes on each side, or until cooked through.
• STEP 6.To serve, place a spoonful of the Spanish potatoes on a plate. Top with a cod fillet, some peas, and crispy chorizo. Garnish with fresh parsley.
• STEP 7.Serve immediately and enjoy!

Cooking Tips

• Make sure to dice the potatoes into small cubes to ensure even cooking.
• For extra flavor, you can add some minced garlic and paprika to the potatoes while cooking.
• If you prefer a spicier dish, you can use spicy chorizo instead of regular chorizo.
• To make the dish more colorful, you can use a mix of green peas and sugar snap peas.
• Serve the dish with a side of crusty bread to soak up the delicious sauce.

Storage and Serving

• This dish is best served immediately while the cod is still crispy.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the leftovers in a skillet over medium heat until warmed through.
• Garnish with fresh parsley before serving.