Cod Cooked in Fennel, Tomato and Chorizo (and Pernod) Sauce

I made this when I was at home in Suffolk two weekends ago. It was very simple to make and delicious. 

Serves 4


500g fresh Cod cut into rough chunks of around 2 inches

200g small prawns, cooked or raw

6 inches of spicy chorizo, cut into ½ inch chunks 

1 tin of tomatoes

1 head of fennel, sliced finely

1 red pepper, cut into rough chunks

1 red onion, sliced finely

1 clove of garlic, finely chopped

1 teaspoon of fennel seeds

½ teaspoon of smoked paprika

1 pinch of chilli flakes

3 tablespoons of Pernod (or another aniseed liquor, or white wine – or leaving it out is also fine)

½ lemon

How to make

Into a deep frying pan or saucepan add 2 tablespoons of olive oil and the sliced onion with the fennel seeds, the chilli flakes and a pinch of salt. Let it cook gently for a few minutes until the onion softens and then add in the garlic, fennel, and pepper and cook for a a couple more minutes until they begin to soften. 

Then add in the chorizo and turn up the heat a bit and stir. After another minute or two add the Pernod or other alcohol and allow to bubble for a minute and then add the tinned tomatoes and half a tinful of water. Cook gently for 15 minutes. 

Add in the cod and cook gently so that it is just bubbling for 8-10 minutes or until the cod is just cooked  – do not allow to boil! 

Add in the prawns a minute before you are ready and stir in gently so as not to damage the cod. If using raw prawns give them an extra minute or two so they are cooked through. 

Taste for seasoning and add salt if necessary and a grind of pepper. Squeeze in a touch of lemon.

Served with:

Steamed or boiled potatoes mixed with parley, salt, olive oil. A wedge of lemon to squeeze on if desired. A green salad and white wine.


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