One Pan Cod and Chorizo
One Pan Cod and Chorizo is an easy and flavorful weeknight meal. Cod, escarole, and white beans get a punch of flavor from spicy, garlicky chorizo. This one pan dish has only 7 ingredients and takes just 30 minutes to prepare, and just as perfect for guests as it is for weeknights.
Ingredients
- 1 tbsp olive oil
- 1/2 lb chorizo link
- 2 cloves garlic, minced
- 3 small heads escarole (or 1.5-2 large heads), roughly chopped and cleaned well
- 1 can cannellini beans, drained and rinsed
- 1.2 lb cod filet or cod loins (approximate amount)
- salt and pepper
- 1/2 cup dry white wine
Instructions
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In a large cast-iron skillet, heat the olive oil over medium-high heat for a minute.
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Slice the chorizo link in half, lengthwise, and then into half moons. Add into the skillet and saute, stirring occasionally, about 7 minutes, until most of the pieces are browned.
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Add the garlic and escarole into the skillet. Stir and saute until wilted, about 1-2 minutes.
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Add the white wine and cannellini beans to the skillet, and gently stir. Saute another 3-5 minutes.
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Cut the cod into 4-5 equal sized pieces, and sprinkle each side with salt and pepper. Using tongs, make small indentations in the beans and escarole mix for each piece of cod, and nestle each piece of cod into one of the indentations. Turn heat to medium-low, and cook for about 8 minutes. Cover the pan with aluminum foil, and cook for another 3-5 minutes until each piece of cod is just cooked through.
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Serve in a shallow bowl or on a plate, ideally with a big piece of crusty bread.
Recipe Notes
Calorie information is approximate.