Cod and Chorizo recipe (with clams and gremolata) скачать в хорошем качестве

Cod and Chorizo recipe (with clams and gremolata)

Cod and Chorizo has recently become a very popular fish dish! We are adding clams and gremolata into the mix to make this a particularly interesting recipe! If you are a fish and shellfish addict and love the meaty flavour of chorizo, you will want to learn how to cook this! --Grab your FREE course: 5 DAYS TO 5 STAR KNIFE SKILLS -- ► https://geni.us/FreeKnifeSkillsCourse -OUR RECOMMENDED EQUIPMENT AND SERVICES- ► https://geni.us/RecommendedEquipment -DOWNLOAD A FREE PDF COOKBOOK TO ACCOMPANY OUR KEEP HEADING EAST SERIES- ► https://geni.us/KeepHeadingEast -PURCHASE A HARD COPY OF THE COOKBOOK- ►https://geni.us/KHEBookstore -EQUIPMENT USED IN THIS VIDEO- POTATO RICER https://geni.us/PotatoRice (AMAZON) NON STICK FRYING PAN https://geni.us/TefalFryingPan (AMAZON) -INGREDIENTS FOR 2- 400g potatoes 30ml full fat milk 30g butter 10g parsley 1 lemon 300g cod fillet 100g chorizo - whole 50g shallots 30g garlic 100g tomatoes 200g clams 50ml white wine 25ml pernod 10g rosemary 20g parsley 25g butter 1 lemon -METHOD- Mash: Peel the potatoes and cut them to an even size. Starting in cold water, bring them up to the boil and simmer for around 40 minutes or until a small knife goes to the centre without resistance. Drain and leave to steam for a few minutes. Mash potatoes with a potato ricer or force through a sieve. Whisk in the butter, milk, parsley and lemon zest. Check the seasoning and add a good pinch of salt and pepper. Seafood stew: In a large saucepan, with a tight-fitting lid, heat a little oil and fry the diced chorizo. The fat will render out into the pan and it will become crispy. Add the chopped garlic, shallots, tomato concass and cook for a further 20 seconds before adding the clams, Pernod, chopped parsley, rosemany and smoked paprika. Mix well and make space for the 2 cod fillets in the centre. Cover and simmer for 5 - 6 minutes until the fish is cooked and all the clams are open. Place the mashed potatoes onto the plate and carefully scoop out the fish fillets. Place them on top of the mash. Add the butter to the clam stew and swirl around to "mount" the sauce. Spoon the stew onto the plate and garnish with a wedge of lemon and some chopped parsley. DISCLOSURE: We often review or link to products & services we regularly use and think you might find helpful. To support this channel, we use referral links wherever possible, which means if you click one of these links we may receive a small commission or other compensation. These commissions come at no cost to you and in some cases may unlock further discounts to the user. While our videos are designed to educate and build on your skills in the kitchen, we cannot be held liable for any accidents or injury sustained in your own kitchen.