Serves 4
40 min
Spanish Cod with Chorizo and Fennel
Recipe GLPRd03662a853e834
A vibrant Spanish-inspired seafood dish featuring tender cod fillets nestled among caramelized fennel and savory chorizo. The pan comes together with a bright white wine and citrus sauce, creating a quick yet elegant meal that brings coastal Spanish flavors to your table.
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Ingredients
1 fennel bulb, halved and thinly sliced (about 1½ cups), fronds reserved
5 ounces Spanish chorizo, cut into ¼-inch slices
4 skinless cod fillets, 4 ounces each
Kosher salt and freshly ground black pepper to taste
3 ounces cherry tomatoes, halved or quartered if large
2 cloves garlic, thinly sliced
2 tablespoons unsalted butter
¼ cup dry white wine, such as Sauvignon Blanc
1 small orange, zested and halved
Extra-virgin olive oil for drizzling
Toasted sliced baguette for serving
Directions
Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and foaming, add the sliced fennel and a pinch of salt. Cook, stirring occasionally, until the fennel begins to soften and develops light golden color, about 8 to 10 minutes. Transfer the fennel to a plate.
In the same skillet over medium heat, add the chorizo slices in a single layer. Cook until the edges begin to crisp and release their oils, about 3 to 4 minutes per side. Transfer the chorizo to a clean plate, reserving the flavorful oils in the skillet.
Add the sliced garlic to the skillet with the chorizo oils and cook for about 1 minute until fragrant, being careful not to burn it.
Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2 to 3 minutes.
Return the cooked fennel to the skillet and nestle the cod fillets on top, spacing them evenly. Season the cod lightly with salt and pepper. Scatter the cherry tomatoes around and over the cod, then return the chorizo pieces to the skillet.
Cover the skillet with a lid or foil and reduce heat to medium-low. Simmer gently until the cod is opaque and flakes easily with a fork, reaching an internal temperature of 145°F, about 8 to 10 minutes.
Divide the cod, fennel, chorizo, and tomatoes among four serving bowls. Spoon the pan juices over each portion. Garnish with the reserved fennel fronds and the orange zest. Drizzle with extra-virgin olive oil and serve alongside toasted baguette slices for soaking up the delicious sauce.
