Cod with Tomato, Olive and Chorizo Sauce

Womenscorner Desk

October 17, 2020

Ingredients :

- bulgar wheat 100g

- olive oil 2 tbsp

- chorizo 100g, chopped

- garlic 2 cloves, sliced

- chopped tomatoes 400g tin

- skinless cod loin 2 thick fillets

- pitted black olives 10

- flat-leaf parsley a handful of chopped

Method : Put the bulgar wheat during a bowl, pour over enough just-boiled water to hide , then season and put a plate on top. Leave to swell while you create the sauce. Heat the vegetable oil during a large, lidded frypan and cook the chorizo until it releases oil. Add the garlic and cook for 3 minutes then basketball shot the tomatoes, season and simmer for 10 minutes or until thickened. Nestle within the cod fillets and olives. Season the highest of the cod and drizzle with a touch more oil. placed on a lid and cook for 10 minutes or until the fish is cooked. Drain the bulgar wheat rather well , stir through 1/2 the parsley and season. Spoon into bowls then top with the cod, sauce and another sprinkling of parsley.