I made this a couple of weeks ago, using what I had to hand in the fridge and cupboards…it was delicious and so I thought I would share it with you!
If you are entertaining, or feeling a little more indulgent, you can finish frying the fish with a little butter and dial up the amount of chorizo.
I have also found that rocket works fine as a replacement if you don’t have spinach, though health benefits of spinach are an advantage! If you like spice, go 1/2 and half with hot smoked paprika and sweet smoked paprika. You can use coriander or parsley to garnish.
Serves 2
Method
Chop the chorizo into small pieces. Fry on medium heat without oil (chorizo releases the oil needed)
Slice the onion and add to the pan. Cook until beginning to go translucent
Add drained chickpeas, 2 cloves of crushed garlic and Paprika and Smoked Paprika. Season with salt and pepper. Cook for 5 mins
Add baby plum tomatoes and cook for a couple more minutes
Add spinach and stir until wilted along with a good squeeze of lemon. Check seasoning and add more salt, pepper or lemon as needed.
Fry the cod on medium heat for a couple of minutes each side (depending on how thick)
Crush 1 clove garlic into the mayo and stir to make the aoli.
Assemble and garnish with plenty of chopped parsley or coriander and a final squeeze of lemon
