Chef Rob www . chefrob . ca
Photo by Ravy Rampersad l
@ obeah _ r2
INGREDIENTS
4 cod fillets , skin removed ( pat dry with a paper towel )
3 Tbsp . vegetable oil , divided 1-2 spicy chorizo sausages , diced 1 Tbsp . Creole spice or Cajun seasoning 4 garlic cloves , minced 1 shallot , finely chopped 2 cups spinach leaves
1 cup tomato passata / puréed tomatoes *
3 / 4 cup |
coconut cream |
2-3 |
sprigs of fresh herbs ( I used thyme |
and sage ) |
1-2 pinches of Chili pepper flakes ( optional )
salt and black pepper
DIRECTIONS
1 . Drizzle cod with 1 / 2 the oil , season generously with Creole or Cajun seasoning **
2 .
3 .
4 .
Heat the rest of the oil in a large non-stick frying pan over high heat . Add the chorizo and cook , stirring frequently , for 2 – 3 minutes or until caramelized and crispy . Remove and set aside , leaving the hot oil in the pan .
Add the cod fillets to the same pan and sear , 1-2 minutes on each side . Remove from the pan and set aside .
In the same skillet , add shallot and garlic , cook until softened . ( about 2 minutes ) Add spinach , cook for 1-2 minutes , then pureed tomato and herbs . Bring to a simmer , allow to cook 2-3 minutes . Stir in coconut milk , simmer for about 2-3 minutes . Season with salt , pepper and chili flakes .
5 . Add cod back into the skillet . Allow to cook for 3 more minutes or until the cod is just cooked through and the sauce is slightly thickened . Serve topped with crispy chorizo , sauce and grilled bread
* Tomato passata is puréed strained tomatoes . It ’ s usually sold in bottles and it ’ s 100 % tomato . It makes rich and smooth tomatobased sauces .
** Creole seasoning and Cajun seasoning are robust slightly smoky , spicy , and savory seasonings . Different in origin , both have similar ingredients like paprika , garlic powder , and black pepper . The difference : Creole is more earthy and herbaceous with a bit of spice , and Cajun being the hotter , spicier of the blends .
16 CANADIANHOMETRENDS . COM