I have a soft spot for this dish because it does exactly what I expect from a good everyday recipe: cod that stays moist, a sauce with depth, and zero fuss.
The first time I tasted this recipe was in a small brasserie where the chorizo sauce arrived nicely coated, slightly orange, with that smoky aroma that immediately awakens the fish.
I remade it at home keeping the “classic” spirit: onion-garlic base, chorizo, tomato, cream, and you let the pan do the work.
The key is cooking the cod! You're aiming for a pearly finish: sear it gently, baste it, and stop before the fish falls apart. Meanwhile, the sauce is simmering in the same pan: when the chorizo releases its flavorful fat, deglaze with white wine (it balances things out), then reduce with tomato and finish with cream.
The result: a short, well-bound sauce that clings to the back of the spoon.
To add a truly seasonal touch (and extra texture), I serve it with a quick sauté of zucchini and red bell pepper, just lightly browned, plus a little parsley. It stays true to the spirit of the dish, adds freshness, and makes for a complete meal without adding any extra time.
If you prefer it spicier or milder, simply adjust the chorizo (mild or spicy) and the quantity. The recipe works perfectly this way, and you can make it again without hesitation!
PS: It has now become one of my "house classics".
Cod with chorizo sauce
4
people17
minutes31
minutes516
kcal48
minutesPerfectly cooked cod , a fragrant chorizo cream-tomato sauce , and a few roasted vegetables for a touch of sweetness and caramelization. A simple, generous dish, full of character without being heavy
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Ingredients
4 cod loin (approx. 160g each)
120g chorizo (mild or spicy), cut into small cubes
1 yellow onion (approx. 120g each), thinly sliced
2 garlic cloves, chopped
1 red bell pepper (approx. 180g each), sliced
1 courgette (approx. 250g each), cut into half-moons
200g crushed tomatoes (canned or fresh)
180 ml of full liquid cream
80 ml of dry white wine
2 tablespoons of olive oil (approx. 10g per tbsp)
15 g of butter
1 teaspoon of smoked paprika
1 tablespoon of lemon juice
2 tablespoons of chopped flat-leaf parsley
Fine salt, pepper
Preparation steps
- Prepare everything before lighting the oven: finely chop the onion, mince the garlic, and dice the chorizo. Slice the bell pepper into strips and the zucchini into half-moons. Pat the cod fillets dry with paper towels, and season lightly with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet. Add the bell pepper and zucchini, season with salt, and sauté for 7 to 9 minutes over medium-high heat: they should be nicely colored but still have a bit of crunch. Transfer to a plate and set aside.
- In the same pan (without washing it), add the chorizo over medium heat. Let it render its fat for 2 to 3 minutes, stirring occasionally. Then add the onion and sauté for 4 minutes until translucent.
- Add the garlic and smoked paprika, stir for 30 seconds (just until fragrant). Deglaze with the white wine, scraping the bottom of the pan, then let it reduce for 2 to 3 minutes.
- Add the chopped tomatoes. Simmer for 5 minutes over medium heat to reduce the sauce slightly. Pour in the cream, stir, then simmer for 3 to 4 minutes: the sauce should coat the back of a spoon. Taste and adjust the salt (the chorizo is already quite salty) and pepper. Add the lemon juice to brighten the flavors.
- Reduce the heat to low and keep the sauce warm. In a second pan (or after transferring the sauce), melt the butter with the remaining tablespoon of olive oil over medium heat.
- Place the cod fillets in the pan. Cook for 3 to 4 minutes, presentation side down, without moving, then carefully turn them over. Continue cooking for 2 to 4 minutes, depending on the thickness, basting with the butter. The center should remain pearly and flake easily into large petals.
- Return the vegetables to the sauce for 1 minute to reheat them. To serve: arrange the vegetables on a bed, top with the cod, and generously coat with the chorizo sauce. Finish with chopped parsley.
📊 Nutritional Information
1 portion (approx. 400g)
| Nutrient | Value |
|---|---|
| Calories | 516 kcal |
| Proteins | 43g |
| Carbohydrates | 14g |
| including sugars | 8g |
| Lipids | 31g |
| including saturated fatty acids | 14g |
| Fibers | 3 g |
| Sodium | 780mg |
| Vitamins | |
| Vitamin B12 | 110% RDA |
| Vitamin C | 95% RDA |
| Vitamin A | 35% AJR |
| Minerals | |
| Selenium | 95% RDA |
| Phosphorus | 55% AJR |
| Potassium | 25% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If the cod sauce seems too salty (depending on the chorizo), a touch of lemon and a little more tomato are often enough to rebalance it without drowning it in cream.
💡 Chef's Tips
For tender cod, keep the heat moderate and stop cooking as soon as the fish flakes into large pearly strips.
For a well-bound sauce, let it simmer for a few minutes after adding the cream: because it thickens naturally with the reduction and the fat from the chorizo.
🔄 Variations
- Cod with mild chorizo: keep the smoked paprika, but add a pinch of Espelette pepper for a light spice.
- Lighter recipe: replace the heavy cream with light cream, reducing the tomato-wine base a little more to keep a coating sauce that should stick to the cod.
