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Le Chaudron recipe
Brochettes poisson chorizo léger
Cod and chorizo skewers
⏱ 25 minServes 2Easy290 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)cod, cubed
60 g (2 oz)mild chorizo, sliced
1red bell pepper
8cherry tomatoes
1 tbspolive oil
1 tsppaprika
1 pinchfleur de sel and pepper
1 tbspparsley
- 300 g (11 oz) cod, cubed
- 60 g (2 oz) mild chorizo, sliced
- 1 red bell pepper
- 8 cherry tomatoes
- 1 tbsp olive oil
- 1 tsp paprika
- 1 pinch fleur de sel and pepper
- 1 tbsp parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak wooden skewers for 30 minutes, or use metal ones.
- Cut the cod into 3 cm (1¼ in) cubes and the red pepper into squares of the same size.
- Slice the chorizo 5 mm (¼ in) thick; it adds flavor and a little fat to the lean fish.
- Thread on, alternating cod, chorizo, pepper, cherry tomato and cod.
- Brush with olive oil and dust all over with smoked paprika.
- Heat a griddle over high heat (220°C / 425°F) and oil it lightly.
- Cook on a hot griddle for 5 minutes, turning carefully halfway; cod is delicate.
- The fish should be opaque and flake easily. Sprinkle with parsley and flaky salt.
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