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Cod Fondant with Chorizo Cream and Creamy Potato Mash

This comforting dish features melt-in-your-mouth cod, topped with a luscious chorizo cream and served with creamy mashed potatoes. It's simple to make yet impressive for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cod fillets (approx. 150g each)
  • 150 g chorizo mild or spicy, without skin
  • 200 ml heavy cream
  • 800 g firm potatoes (like Bintje or Charlotte)
  • 30 g half-salted butter
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • fresh chives or parsley chopped, for garnish

Equipment

  • Large saucepan
  • Small saucepan
  • Large skillet
  • Fork or Potato Masher
  • Immersion blender (optional)

Method
 

  1. Step 1: Peel and chop potatoes into even pieces. Boil in salted water for 20 minutes until tender. Drain well, then mash with butter, salt, and pepper. Add warm milk for extra creaminess (optional). Keep warm.
  2. Step 2: Slice chorizo thinly. Sauté in a small pan over medium heat for 5-7 minutes until crispy. Be careful not to burn.
  3. Step 3: Add cream to the pan with the chorizo. Bring to a simmer over low heat and cook for 5 minutes, stirring occasionally. Blend with an immersion blender until smooth. Strain for a perfectly smooth texture (optional). Keep warm.
  4. Step 4: Season cod fillets with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook cod for 3-4 minutes per side until cooked through and slightly golden. Cod is cooked when it flakes easily with a fork.
  5. Step 5: Divide potato mash among plates. Top each serving with a cod fillet and generously spoon over chorizo cream. Garnish with fresh herbs. Serve immediately.

Notes

Feel free to customize this recipe! Add sautéed mushrooms to the chorizo cream, or substitute smoked bacon for a different flavor. Fresh spinach or grated Parmesan cheese would also be delicious additions. Leftovers can be stored in the fridge for up to 2 days. Reheat gently before serving.