Cod and chorizo pasta

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Classic flavours together in a light, creamy sauce with pasta. We’ve done it with fresh or frozen cod fillets and both work fine. The whole dish from start to finish takes about 20 minutes.

In a hot pan, seal a couple of cod fillets, season them with s&p and pop them into an oven at about 150 degC. They’ll take about 10 minutes, so put a pan of pasta on (linguine/tagliatelle both good, but whatever’s in the cupboard’s fine).

While the fish and pasta are cooking, cut a three inch piece of chorizo into dice and fry until it releases its oil, stir in a teaspoon of paprika and continue to cook for a minute or so. Time to turn this into the sauce now so pour in a small glass of white wine (or a good slug of dry vermouth) and the juice of half a lemon and let these cook for a few minutes. Stir in 2 good tablespoons of creme fraiche and add some thyme if you have it.

The pasta should be cooked so drain it and add it into the chorizo sauce. Stir through to coat the pasta and serve into bowls. Flake the cod over the top and tuck in.