Moorish Roasted Cod

The sweet and spicy spice paste for this cod is not unlike an unconstructed harissa, but with the unmistakable scent of saffron. This will suit any white fish fillet you could name and would certainly sprauntz up the slightly cheaper whiting or coley. Serve with couscous, veg and lots of fresh lemon. Hangs on to those last warm days and  tastes best eaten in the garden if the weather will stand for it.  Serves 2.

  • 2 cod fillets
  • juice and finely grated rind of one lemon
  • 2 cloves of garlic, crushed
  • 1 tbsp parsley, very finely chopped
  • 1 tsp hot sauce (tabasco, west indian or what ever you have)
  • 2 tsp paprika
  • half tsps of ground cinnamon, saffron, turmeric and ground cumin
  • 1  tsp sugar
  • 2 tbsp olive oil

Take your fish fillets and lie them on a non-metallic plate.Combine the remainder of the ingredients together in a bowl and spread over the fillets. Do not leave this to marinate for more than about half an hour or the ingredients will begin to ‘cook’ the fish. Preheat the oven to gas mark 5 and transfer the fish onto a baking sheet. Put the fillets into a hot oven and cook for around 10-15 minutes depending on the thickness of the fish. Serve.


Lemony Chicken and Chorizo Stew

Oh, chorizo and chicken combination, how do I love thee? Let me count the ways…

This must have started as an iffits dinner somewhere along the line because I don’t remember ever seeing a recipe for it, and also because I change it all the time. Sometimes, I put squid in this too. Sometimes I put tomatoes in. Sometimes it’s very spicy. Sometimes its very winey. I wouldn’t usually put lemon in with wine or tomatoes. Anyhow, it’s the sort of dinner that doesn’t mind too much what you do with it. This particular version has a lot of garlicky, lemony sauce so I would get some crusty bread to mop it up with.

chicken chorizo stew

  • 4 chicken thighs, skin on, bones in
  • 100g chorizo, roughly chopped into 1 inch square chunks. (Piccante or dolce, doesn’t matter. Just don’t buy the presliced stuff)
  • splash of olive oil
  • 1  onion, roughly sliced
  • 3 cloves garlic, squashed
  • 100g chestnut any mushrooms, but chestnut for preference, quartered
  • 1 red pepper, cut into about 8
  • 250g minature new potatoes
  • 1 lemon, cut into quarters
  • 500 ml chicken stock
  • salt & pepper

You could brown the chicken in a pan first of all if you wanted to. Alternatively:

Preheat the oven to gas mark 6. Put the sliced onion, smashed garlic and olive oil in an ovenproof casserole with some salt & pepper. Sweat off the onion over low heat, and after about 5 minutes and the onions have started to soften, add the chorizo and stir. What will happen is the chorizo will start to release it’s lovely paprika-ey oil and the onion and garlic will start to go a nice reddy-gold.When onion is fully softened, stir in the pepper, mushroom and potato. Stir everything round, rest your chicken pieces on top and pour on the stock. Turn the heat up and bring to a simmer, and then pop it in the oven for 20-25 minutes until the chicken browns. Take it out of the oven and put it back on the hob, and simmer for another 20 or so minutes until the sauce has started to thicken and the chicken and potatoes are completely cooked through.