This easy recipe of cod cheeks and chorizo comes together in only 15 minutes from start to finish, making it great for a midweek dinner.
Succulent, boneless cod cheeks and dredged in flour and fried until golden, with spicy coins of chorizo sausage, which ooze their paprika juices.
It's so easy and delicious!
Enjoy this on it's own for lunch, or add a simple green salad or other side dishes for dinner.
Have you tried cod cheeks yet?
They are exactly as described. The cheeks of larger fish have always been prized for being juicy and firm, which means that they stand up well to cooking and don't fall apart. Perfect for skewers!
The meaty texture is perfect for cod nuggets, and they are not overly fishy in taste if you have fussy eaters you are trying to encourage to try fish. Of course, the added bonust is that there are no bones, so perfect for kids too.
They have been a firm favourite in restaurants for years and are now becoming more available in shops, online and fishmongers. If you get the chance to buy them, I wholeheartedly recommend them.
This dish of cod with chorizo is inspired from food in the Basque region of France, which is near the Spanish border and on the coast. There are some amazing restaurants in St Jean de Luz which use the local fish and combine it with chorizo.
A favourite was mussels in a creamy chorizo sauce and fried squid with chorizo. There's something about the sweetness of the fish with the spicy sausage that goes so well together!
- Cod cheeks - ready to cook cod cheeks. Sometimes there are pieces still connected together so it's easier to cut them into separate even pieces for cooking.
- Chorizo - dried chorizo sausage rather than the fresh kind. They normally come as mild or spicy, so it's really a personal preference. However, I do think that the milder version is a better choice to go with fish as it doesn't overpower it.
- Oil - olive oil or vegetable oil.
- Flour - plain or all purpose flour for dredging the fish.
- Pepper - freshly ground blanck pepper to taste. I've left salt our as the curing process in the chorizo means that it is already naturally salty.
- Parsley - fresh parsley for garnish.
- Lemon - fresh lemon juice really brings out the flavour of the cod.
- Broccoli - tenderstem broccoli has a lighter flavour and doesn't need to be cut up for this speedy dish. Broccolini is very similar.
See recipe card for quantities.
- Sharp knife
- Large deep frying pan or skillet.
- Saucepan with lid.
Dry off the cod cheeks with paper towel and divide into even sized pieces.
Put the flour in a bowl and mix with the pepper.
Dredge the cod in the flour and set aside on a tray.
Cut the ends from the chorizo and slice into rough 1cm or half an inch pieces.
⏲️ Cooking Time
Heat the frying pan over a medium heat and add the sausage in a single layer.
Cook for 2 minutes until golden and crispy then flip them over for a further 2 minutes.
Set the chorizo aside with a slotted spoon or spatula. Wipe the pan with kitchen paper to reuse for the fish or use another pan.
Heat the oil in the pan over a medium heat and add the cod cheeks.
Cook for 2 minutes.
💭 Top tip
- Depending on the size of the pan, you may need to fry in several batches. If the pan is overcrowded then you won't get a crispy coating the the fish.
Carefully turn over for a further 2 minutes.
Meanwhile cook the broccoli. It's easiest to bring an inch of water to a simmer in a saucepan and add the broccoli, replace the lid and simmer for 3 or 4 minutes. Or, you could steam it for 2 to 3 minutes.
Add the chorizo back to the pan to heat through, squeeze the lemon and add the juice over the fish.
Arrange the broccoli over the dish and sprinkle over the parsley before serving the cod cheeks and chorizo.
🥗 Side Dishes
- French Peas
- Leeks in White Sauce
- Minted Mushy Peas
- Pomegranate Cous Cous
- Potatoes Sarladaise
- Chateau Potatoes
- Potatoes Parisienne
- Celeriac Puree
- Cheesy Mashed Potatoes
- Seafood - try scallops, prawns, chunks of monkfish ir other firm fish.
- Chicken - swap the fish for chicken. Great for using up cold roast chicken or dry sliced chicken breast.
- Vegetables - use green beans, broad beans or another green vegetable.
- Refrigerator - cool, cover and refrigerate f or up to 2 days.
- Freezer - not recommended for freezing.
- To reheat - heat oil over a medium heat and gently fry until heated through.
More seafood recipe
Cod Cheeks and Chorizo
- sharp knife
- large deep frying pan or skillet
- Saucepan with lid.
- 450 g cod cheeks
- 1 tablespoon butter
- 1 tbsp oil
- 2 tablespoon flour
- 1 teaspoon black pepper
- 1 tablespoon parsley
- 1 lemon
- 100 g broccoli tenderstem
- 225 g chorizo
- Dry off the cod cheeks with paper towel and divide into even sized pieces.
- Mix the flour with the pepper, dredge the cod in the flour and set aside on a tray.
- Cut the ends from the chorizo and slice into rough 1cm or half an inch pieces.
- Heat the frying pan over a medium heat and add the sausage in a single layer.
- Cook for 2 minutes until golden and crispy then flip them over for a further 2 minutes.
- Set the chorizo aside with a slotted spoon or spatula. Wipe the pan with kitchen paper to reuse for the fish.
- Heat the oil and butter in the pan over a medium heat and add the cod cheeks. Carefully turn over for a further 2 minutes.
- Add the broccoli to a saucepan of simmering water, replace the lid and simmer for 3 or 4 minutes then drain.
- Add the chorizo back to the pan to heat through, squeeze the lemon and add the juice over the fish.
- Arrange the broccoli over the dish and sprinkle over the parsley before serving.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Thank you for taking the time to leave a comment. I love to read them and answer your questions. However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.