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Poached Cod in Chorizo-Fennel Broth

Poached Cod in Chorizo-Fennel Broth

with Orange, Zucchini, and Purple Sweet Potato Crisps

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Slowly simmering delicate cod in a flavorful chorizo-fennel broth infuses the fish with flavor. Reduced with a squeeze of orange, the broth is transformed it into an intense, citrusy sauce. Served with purple sweet potato crisps, this dish is worthy of any dinner party.

Tags:Gluten-free
Allergens:Fish

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyHard
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit

Cod Fillets

(ContainsFish)

2 ounce

Fresh Pork Chorizo

1 unit

Shallot

2 clove

Garlic

1 unit

Orange Juice

2 unit

Orange

1 unit

Veggie Stock Concentrate

1 unit

Zucchini

12 ounce

Fennel

2 tablespoon

Purple Sweet Potato

Not included in your delivery

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3196.576 kJ
Calories764 kcal
Fat32 g
Saturated Fatnull g
Carbohydrate78 g
Sugarnull g
Dietary Fiber12 g
Protein45 g
Sodiumnull mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Peeler
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Make the okinawa crisps: preheat oven to 400 degrees. Peel and thinly slice the potatoes lengthwise and toss on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping halfway through.

2

Mince the shallot. Trim, halve, and core the fennel bulb, then slice as thinly as possible. Dice the zucchini into ¼-inch cubes. Thinly slice the chorizo into rounds.

3

Heat a large pan over medium heat. Add the chorizo to the pan and cook, tossing occasionally, until slightly crispy. Set aside, leaving the residual oil in the pan.

4

Add the shallot, fennel, zucchini, and garlic to the pan and cook, tossing, 5-7 minutes, until softened. Season with salt and pepper.

5

Add 2 cups water, and the stock concentrates to the pan and bring to a simmer. Once simmering, place the cod into the liquid and simmer 6-8 minutes, until opaque and easily flakes with a fork.

6

Meanwhile, segment the orange: slice off both ends, then run your knife along the orange flesh to remove the outer peel and pith. Working over a bowl, cut between each membrane to release the orange segments. Juice remaining orange core into the pan with the cod.

7

Once opaque, carefully remove cod from the liquid and set aside, covered.

8

Make the sauce: add the orange juice to the pan, then increase the heat to high and reduce liquid by half. Taste and season with salt and pepper

9

Plate a bed of fennel and zucchini, then top with the cod fillet. Pour over the sauce, and surround with the orange segments, chorizo, and fingerling crisps. Drizzle with 1 tablespoon olive oil and enjoy!