Baked Cod with Chorizo & White Beans

January/February 2008

Your rating: None Average: 4 (154 votes)

This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage—just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.

"Delectable dish...will definitely make it again. I served it with steam broccoli and it worked wonderfully. Gloria- Long Beach, CA "
Baked Cod with Chorizo & White Beans

24 Reviews for Baked Cod with Chorizo & White Beans


I made this on a weeknight and it was a quick prep. It took was about 5 mins on the stove and the rest of the time unattended in the oven while. I got the rest of my side dishes done while it cooked. LOW MAINTENANCE-what a bonus!
I checked Monteray Bay Aquarium site an dI used Haddock instead of Cod since they only had Atlantic Cod and its overfished.

Easy, Quick and tasty

We loved this recipe. We added twice the amount of chorizo (about 2 full links), 1 clove of garlic, 2 whole shallots, ancho chili powder (to the fish), and lemon. We served it with garlic roasted red potatoes and green beans. We will def. make it again!

This dish was delicious! Very flavorful!
Easy, Delicious, and Healthy!

This recipe is delightfully flavorful and will fall apart if cooked properly. I reserved the salt from this recipe and added 3.5 OZ Chorizo instead of 2. I would highly recommend cooking some rolls with this as you WILL have tons of delicious sauce which would taste great with bread.
10/10 for an easy and delicious meal!

Easy to make, Full of flavor, Versatile
Paired with some Pear Cider!
Made without Beans -- great!

We didn't feel like including the beans and it was still great! Will make again.

delightfully delicious!

It was the best new fish recipe. I liked that it was light and i didnt feel heavy afterwards. This combination is great for anyone who likes the components of the meal. The Chorizo isnt overbearing and the tomatoes gave it just enough acidity and bit.

It was so light but yet filling.

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