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Cod with fideuà, bell pepper, fennel and chorizo

A Spanish-inspired dish with, among other things, fideuà with fennel salad, crispy chorizo, and fried cod. Approximate cost per person: €4.02.

This dish with Spanish influences combines fideuà with a salad of fennel, grilled bell pepper, crispy chorizo, and chorizo oil. Salted and fried cod completes the dish.

Ingredients

180gCod loins without skin
Fine sea salt
Vending machine sugar

25gFideuà
Stock

40gRoasted pepper
40gFennel

10gChorizo cubes

Chives
Dill

Preparation

  1. Pat the cod dry.
  2. Make a dry brine of 1 part caster sugar and 1 part fine sea salt.
  3. Brine the cod in this for 15 minutes.
  4. Rinse the cod, pat dry, and let rest in the fridge until use.

  1. Toast the Fideuà in a frying pan until translucent.
  2. Deglaze the Fideuà with a stock of your choice until just covered.
  3. Cook the Fideuà in this until done.

  1. Cut the bell pepper into thin strips.
  2. Slice the fennel thinly on the slicer.
  3. Mix the bell pepper and fennel and use the juice from the bell pepper to dress the fennel as well.

  1. Cover the chorizo with neutral oil in a frying pan.
  2. Slowly render the chorizo until nicely colored and crispy.
  3. Strain the chorizo and store airtight. Put the oil in a squeeze bottle and save for garnish.

  1. Cook the cod until done (approx. 3 minutes per side).
  2. Heat the Fideuà and stir in half of the chorizo cubes.
  3. Serve the Fideuà at the bottom of the plate.
  4. Serve the salad on top, followed by the cod.
  5. Garnish with the remaining chorizo and drizzle with the oil.
  6. Finish with some finely chopped chives and dill.