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Cod, mussels and chorizo in garlic butter and white wine sauce. Move the chorizo to the side of the pan and add the cod (skin side down). Add the mussels to the pan, pour over the white wine and cover with the lid. Add the passata, chickpeas, reserved mussel liquor and chorizo and bring to a simmer.

You can cook Cod, mussels and chorizo in garlic butter and white wine sauce using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Cod, mussels and chorizo in garlic butter and white wine sauce

1. You need 4 of Cod fillets.
2. Prepare 100 g of Chorizo.
3. It’s 35 of Mussles.
4. It’s 10 of Cherry Tomatoes - halved.
5. You need 130 ml of White Wine.
6. You need 1 handful of Chopped Parsley.
7. You need 2 tbsp of Butter.

Add tomatoes and wine and bring to a simmer; season with pepper. Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.

Cod, mussels and chorizo in garlic butter and white wine sauce instructions

1. In a large pan, add 2 tbsp of oil and add chopped chorizo. Let this cook until the fat renders out..

2. Move the chorizo to the side of the pan and add the cod (skin side down). Fry this for 3 minutes, until the skin is brown and crispy..

3. Now add the tomatoes, mussles and white wine and cook this on medium flame for 3 minutes with a lid on. Careful not to overcook the cod - keep checking every 30 seconds..

4. Transfer the cod and any cooked mussels (these will open up once cooked) to serving plates. Add butter and parsley to the pan..

5. Let the butter melt and let the remaining mussels open. Once done spoon the sauce along with chorizo and mussles and enjoy while it piping hot!.

Add mussels, cover, and increase heat to high. Spanish Paella; Mussel pasta - cook mussels per this recipe, remove meat from mussels, leaving some in shell for presentation. Anna Hansen recommends serving this recipe with some wilted spinach and potatoes. • These steamy, saucy mussels with chorizo sausage in a rich tomato-wine broth are divine. Even better when you have a hunk of crusty bread to mop up the juices! Flouncing around in frilly skirts, nibbling on fresh fish, cheeses and olive oil-soaked bread, and admiring the amazing architecture… ahhh.