zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Quick Bouillabaisse with Crispy Chorizo and Lemon

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Quick Bouillabaisse with Crispy Chorizo and Lemon

    A simple tomato sauce with shellfish and fresh cod, topped with crispy, spicy chorizo slices, lemon zest and parsley.

    • Milk Free
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • 600g fresh Icelandic prime cod fillet, from the Fish Service Counter
    • 400g bag frozen Anchor Seafoods Luxury Fruits De Mer, defrosted
    • 2 x 400g cans Waitrose Chopped Tomatoes with Herbs
    • 8 tomatoes from a 280g jar Waitrose Cooks' Ingredients Grilled Sundried Tomatoes in Olive Oil, chopped, plus 3 tbsp oil from the jar
    • 70g pack sliced Waitrose Spanish Chorizo
    • Grated zest of 1 lemon
    • ½ x 20g pack fresh flat-leaf parsley, roughly chopped

    Method

    1. Cut the cod fillet into large pieces (about 5cm wide). Place the fruits de mer in a colander to remove the excess water, then pat dry with kitchen paper. In a large saucepan, gently warm the chopped tomatoes until simmering.
    2. Heat a large frying pan, add 1 tablespoon of the tomato oil and fry the cod for 3 minutes, turning once until it begins to go a golden colour. Remove from the pan and set aside. Add another tablespoon of the oil to the pan and fry the fruits de mer over a high heat for 2 minutes, or until the prawns have started to turn pink. Remove from the pan and wipe out with kitchen paper.
    3. Add the cod to the tomato sauce and gently stir in the fruits de mer and the sundried tomatoes. Simmer for 5 minutes until the cod is just cooked through and starting to flake but not break up.
    4. Heat the frying pan over a high heat, add the remaining oil and fry the chorizo until crisp. Drain on kitchen paper then roughly chop and scatter over the finished stew. Sprinkle with the lemon zest and parsley and serve immediately with hot Waitrose White Rustic Rolls.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Instead of the chopped tomatoes, use a fuller-bodied, gutsy tomato sauce, such as puttanesca, for added depth of flavour.

    Drinks recommendation

    Serve with a fruity but dry southern French rosé, such as Château de Caraguilhes Rosé 2004 Corbières, made from organically grown grapes.

    Comments

    Average user rating

    5 stars