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Smoky Chorizo Cod With Crispy Potatoes & Aioli

Smoky Chorizo Cod With Crispy Potatoes & Aioli

Rating
4.5rating out of 5

(2874 reviews from our customers)

Prep Time

35 min

Cuisine

Spanish

Chorizo, cod and patatas bravas-style potatoes make a tapas inspired feast. You’ll marinate cod in warming cayenne pepper and paprika, then serve it over crispy potatoes and wilted greens. Buen provecho!

Prep Time

35 min

Cuisine

Spanish

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We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Red-onion
2 red onions
garlic-clove
1 garlic clove
cod-loins
2 x 110g cod fillets †
paprika
2 tsp smoked paprika
cayenne-pepper
1/2 tsp cayenne pepper
Kale
120g shredded kale
diced chorizo
100g British diced chorizo
Potatoes
4 white potatoes
Mayonnaise-sachet-(2)
1 mayonnaise sachet (50ml) †
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 red onion
  • 1 garlic clove
  • 2 x 110g cod fillets<span class="strong">†</span>
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 120g shredded kale
  • 100g British diced chorizo
  • 1 white potato
  • 1 mayonnaise sachet (50ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 715 kJ
170 kcal
2795 kJ
665 kcal
Fat
of which saturates
9.4 g
2.3 g
36.8 g
9 g
Carbohydrate
of which sugars
13.7 g
2.4 g
53.5 g
9.5 g
Fibre 2.2 g 8.6 g
Protein 9.5 g 37.2 g
Salt 0.58 g 2.25 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 red onion
red onion
1 garlic clove
garlic
2 x 110g cod fillets
cod (fish)100%
2 tsp smoked paprika
ground smoked paprika
1/2 tsp cayenne pepper
cayenne pepper
120g shredded kale
kale(100%)
100g British diced chorizo
pork (94.9%), salt, spices (paprika, spices, paprika flavouring, garlic powder, herbs), dextrose, antioxidant: sodium ascorbate, preservative: sodium nitrite. May contain milk, soya & nuts.
1 white potato
potato
1 mayonnaise sachet (50ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
Allergens
  • Allergens highlighted by † (fish, egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into bite-sized pieces

Add the potatoes to a baking tray with half the cayenne pepper, half the smoked paprika (save the rest for later!) and a pinch of salt and pepper

Drizzle everything with vegetable oil and put the tray in the oven for 10 min

2

While the potatoes are cooking, peel and chop the red onions into quarters

Once the potatoes have been cooking for 10 min add the red onion quarters to the tray

Give everything a good mix up and return the tray to the oven for 15 min further until everything has softened and the potatoes are crispy

3

Whilst everything is cooking, pat the cod fillets dry with kitchen paper and add them to a bowl with the remaining cayenne pepper (can't handle the heat? Go easy!), remaining smoked paprika and a drizzle of vegetable oil

Give everything a good mix up and set aside to marinate – this is your smoky cod

4

Peel and finely chop (or grate) the garlic

5

Add the chopped garlic (don't like raw garlic? Go easy!) to a bowl with the mayonnaise, the juice of 1/2 [1] lemon and give everything a good mix up – this is your aioli

6

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the smoky cod and the diced chorizo to the pan with a pinch of salt

Cook the cod for 2 min on both sides until it's cooked through and the chorizo is crispy

Tip: Your fish is cooked once it turns opaque and flakes easily

7

Meanwhile, heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the shredded kale and cook for 3-4 min or until tender with a slight bite and season with a pinch of salt

8

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Cut the remaining lemon into wedges

Serve the crispy roast potatoes and onion over the shredded kale

Top with the crispy chorizo and smoky cod, drizzle the aioli all over and garnish with a lemon wedge

Enjoy!

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