Salt cod and chorizo casserole

45 minutes


  • 8 salt cod fillets
  • 4 medium onions
  • 2 tomatoes, in quarters
  • 5 yellow peppers
  • 2 garlic cloves, minced
  • 150g of chorizo sausage, in cubes
  • extra virgin olive oil
  • salt
  • pepper
  • 1 bunch of coriander


Desalt the cod loins by leaving them to soak for two days, changing the water frequently. Once the cod is prepared, it's time to start on the vegetables, chop the onion into slices, cut the tomatoes into quarters, slice the peppers and mince the garlic
Arrange the tomatoes at the bottom of a large casserole or pan, layer the ingredients (except the chorizo) add a handful of coriander and 200ml of water. Loosely cover the pan and leave it to cook on a low heat for about 30-40 minutes. Every so often check that there is still water in the pan. Add some more if necessary to keep cod moist. After 30 minutes the cod should be very tender
While the cod and vegetables are cooking, finish preparing the side dishes. I made the white bean mash in advance, which will make the whole cooking process less stressful. To make the roasted plantains, cook them in water for 5 minutes and roast them in the oven while the cod is cooking. Meanwhile, stir fry the chilli and garlic okra in a pan
Fry the chorizo in a separate pan and reserve. When the cod is cooked, place in a serving dish, and scatter the coriander, and crunchy chorizo
Serve immediately. Please not that this dish can be prepared in advance and you can get on with the cooking process about 45 minutes before serving. This won't chain you to the stove, leaving time for you to enjoy your event