Cod with chorizo


  • 4 desalted cod loins of 180g
  • 1 pinch of saffron
  • 1 onion
  • 2 garlic cloves
  • 1 green pepper
  • 1 red pepper
  • 2 tomatoes
  • 100 g chorizo
  • Extra virgin olive oil
  • Sherry Vinegar or Lemon
  • Provençal herbs
  • Lemon



The day before finish desalinating the cod

Chop the onion, peppers
Cut the tomato into large cubes
Chop the garlic
Cut the chorizo into thin julienne


On a very hot and greased plancha plate cook the filling: pepper and onion,
add tomato, garlic and herbs, season moderately.

Dry the cod loins with a kitchen paper and cook the skin side of the fish first and 6 to 7 minutes on each side.
Grill the chorizo.


On a side bed, put the cod, top the julienned chorizo and sprinkle with Provençal herbs
Serve with lemon.