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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*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.
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 ovenfor 10 min
2
While the potatoes are cooking, peel and chop the red onions into quarters
Once the potatoeshave 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 remainingcayenne pepper (can't handle the heat? Go easy!), remainingsmoked 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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