Bacalao con Esparragos y Chorizo ( Cod with Asparagus and Chorizo)
Serves 4
Ingredients
Method
6 Asparagus Spears (Thick)
6 Plum Tomatoes (Fresh, Cut into Wedges)
150 ml. Tomato Passata
150 ml. Fish Stock (Fresh)
700 g. Cod Fillet
175 g. Chorizo
3 -4 Thyme ( Fresh Sprigs)
2 tbsp. Olive Oil
10 g. Basil (Fresh to Garnish)
½ tsp. Salt (or to Taste)
½ tsp. Ground Black Pepper (or to taste)
Preheat oven to 200ºC / 400ºF
Cook the asparagus in a pan of boiling water for 3 minutes and drain.
Place in a baking dish with the tomatoes and season.
Mix together the passata and stock, pour over the asparagus and tomatoes, place cod fillet on top, scatter over chorizo slices and thyme sprigs.
Drizzle with olive oil and season with salt and black pepper and bake for 20-25 minutes depending on the thickness of the fish, until flesh is opaque and fish just flakes.
Scatter over the basil leaves and serve.