Icelandic Cod with Cavolo Nero & Chorizo

cod fillets

🥗Healthier: hake

💰Cheaper: pollock

Hake is a lean fish with a similar texture, while pollock is often less expensive.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat content, while smoked sausage is often more affordable.

cavolo nero

🥗Healthier: kale

💰Cheaper: collard greens

Kale is a nutritious alternative, and collard greens are usually less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

Sweat chorizo in a dry pan to release oils, adding a dash of olive oil if needed.

Dice the chorizo and add to the pan, cooking until it releases its fat.

Prepare half an onion and add it to the pan to sweat with the chorizo.

Inspect and prepare cavolo nero by removing the core and chopping the leaves.

Add chopped cavolo nero to the pan and cook to evaporate water content and concentrate flavors.

Add a dash of white wine and cook until the alcohol smell disappears.

Add rinsed canned calini beans to the pan and adjust seasoning.

Add enough water to cover the mixture and bring to a boil.

Cover and reduce heat, cooking for 20 minutes to develop flavors.

After 20 minutes, add cod fillet to the pot, spooning liquid over it.

Cover and simmer for 7-8 minutes, checking the internal temperature of the fish.

Taste and adjust seasoning before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens