Codfish with Chorizo and Chestnuts
Codfish with chorizo and chestnuts, a perfect union of two typical Portuguese culinary ingredients and an explosion of flavours.
Ingredients
1/2 beef chorizo
300 g of frozen chestnuts
2 red peppers
2 onions
2 garlic cloves
3 dl of olive oil
1.5 dl of white wine
1 bay leaf
parsley q.b.
Salt and pepper q.b.
flour to pass
Frying oil
Preparation
Codfish with chorizo and chestnuts, a perfect union of two typical Portuguese culinary ingredients and an explosion of flavours.
Turn the oven on to 200 degrees. Defrost the codfish loins, then rinse them in cold water and dry them. Put the peppers on a tray, roast them in the oven until they have a dark skin, remove them, put them in a plastic bag, close tightly and leave to cool. Fry the chestnuts in oil until golden brown, then remove them and leave them to drain.
Peel the onions and garlic, cut the onions into thin half-moons and chop the garlic. Heat the olive oil in a frying pan and add the flour-coated codfish loins, fry them on both sides, remove them and place them on a baking tray. Discard some of the oil from frying the codfish add the sliced chorizo to the frying pan with the rest of the oil, fry until golden brown and remove with a skimmer.
Then add the garlic and onion to the same pan, stir, add the bay leaf and cook until the onion is soft. Clean the peppers of their skin and seeds without rinsing them, cut them into strips, add them to the frying pan with the onion, mix, add the white wine, season with salt and pepper and let it boil. Add the chestnuts, let them boil, add the chorizo again, mix it and pour it on top of the codfish. Place in the oven for about 15 minutes, remove and serve decorated with parsley and accompanied by roast potatoes. You can also decorate the Codfish with Chorizo and Chestnuts with sliced hard-boiled egg.