Cod Loin with Chorizo Cream and Mashed Potatoes Recipe
An elegant and flavorful dish featuring tender pan-seared cod loin topped with a smooth and rich chorizo cream sauce, served alongside creamy mashed potatoes. Ready in under an hour, this recipe combines comforting textures and bold flavors, perfect for an impressive yet simple dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Ingredients
For the Cod and Chorizo Cream Sauce
- 4 cod fillets (approximately 150g each)
- 100g mild or spicy chorizo
- 200 ml thick fresh cream
- 1 medium shallot
- 1 drizzle of extra virgin olive oil
- Salt and pepper to taste
For the Mashed Potatoes
- 800g soft-fleshed potatoes (such as Bintje or Monalisa)
- 30g semi-salted butter
- 2 tablespoons olive oil
- A few sprigs of fresh chives (optional)
Instructions
- Prepare the Potatoes: Peel and cut the potatoes into even pieces. Place them in a saucepan with cold salted water and bring to a boil. Cook over medium heat for about 20 minutes until tender. Drain thoroughly.
- Mash the Potatoes: Using a potato masher, mash the drained potatoes until smooth. Stir in the still-warm butter and olive oil, seasoning generously with salt and pepper. Set aside and keep warm.
- Prepare the Shallot and Chorizo: Finely slice the shallot into thin strips and cut the chorizo into small cubes.
- Cook the Shallot and Chorizo: Heat a drizzle of olive oil in a pan over medium heat. Sauté the shallot for 2-3 minutes until soft. Add the diced chorizo and cook for another 2 minutes.
- Create the Chorizo Cream Sauce: Pour in the fresh cream and gently mix. Reduce heat and simmer uncovered for 5 minutes to combine flavors. Use an immersion blender to blend the sauce until smooth. Season with salt and pepper to taste and keep warm.
- Prepare the Cod: Remove the cod loins from the refrigerator a few minutes before cooking. Heat a drizzle of olive oil in a non-stick pan over medium-high heat. Lightly salt the fish on both sides.
- Pan-Sear the Cod: Place the cod fillets gently in the hot pan. Cook for 3-4 minutes depending on thickness. Turn the fillets once and cook for an additional 3-4 minutes on the other side until cooked through and tender.
- Plate the Dish: Spoon the mashed potatoes into the center of each plate, place the cod fillets on top, and generously coat with the warm chorizo cream sauce. Garnish with chopped fresh chives and freshly ground black pepper.
Notes
- You can adjust the spice level of the chorizo cream by choosing mild or spicy chorizo.
- For extra creaminess, add a splash of milk or cream when mashing the potatoes.
- Make sure not to overcook the cod; it should remain tender and flaky.
- Fresh chives add a nice color and subtle flavor—optional but recommended.
- If you don't have an immersion blender, carefully transfer the sauce to a blender to puree until smooth.
