Cod with chickpeas, spinach and chorizo
This one-dish meal with Spanish flavors may be prepared in advance and reheated just before serving. For best results, use a very fresh thick fillet of cod (dos de cabillaud). The spinach should be fresh, not frozen. And the chorizo can be as mild or spicy as you like.
As for the chickpeas, the best plan is to cook them yourself — click here for the recipe — although canned chickpeas may be substituted if you’re pressed for time.
Preparation takes about half an hour. The quantities below will serve two people.
1 pound (400 g) cod in a thick skinless fillet
1/4 pound (125 g) fresh spinach
1 clove garlic
2 tbsp. plus 1 tsp. olive oil
1 cup cooked chickpeas, well drained
1/2 tsp. salt
freshly ground black pepper
10 thin slices chorizo
1 lemon, quartered
Pat the cod dry. Cut into two pieces. Set aside.
Wash the spinach, remove the stems, spin dry. Peel and finely mince the garlic.
Heat 1 tbsp. olive oil to sizzling in a large skillet. Add the garlic and sauté briefly, about 30 seconds. Add the spinach and stir-fry until the spinach has just wilted, about a minute. Remove from heat. Add the chickpeas. Squeeze a lemon quarter over the skillet. Stir.
Heat 1 tsp. olive oil to sizzling in a small skillet. Add the chorizo slices. Fry for 30 seconds, turn over, fry for 30 seconds more. (You may need to do this in two batches.) Drain the chorizo slices on paper towels. Drizzle the chorizo oil over the spinach-chickpea mixture.
In a nonstick skillet, heat the remaining 1 tbsp. olive oil to sizzling. Add the cod. Sauté for five minutes. Flip and sauté for about five minutes more, until the fish is no longer translucent in the center. Cut into it gently with a knife to check.
Move the spinach and chickpeas to one side of their skillet. Place the cod on the other side of the skillet. Season with salt and grind on some black pepper.
Reheat when ready to serve.
Serve in shallow bowls, topped with the fried chorizo slices and a lemon quarter.