Fudgemaster Friday

I made that cod and chorizo stew yesterday and it was delicious. The rest is in the fridge and we'll have it for lunch, but it's not quite enough for us both, so Mr L has gone off to buy some beans or chick peas to throw in it and some crusty bread to make it go a little further. I'll get up when he's back and not before.
 
lolly said:
I made that cod and chorizo stew yesterday and it was delicious. The rest is in the fridge and we'll have it for lunch, but it's not quite enough for us both, so Mr L has gone off to buy some beans or chick peas to throw in it and some crusty bread to make it go a little further. I'll get up when he's back and not before.
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I've been doing a salmon and chorizo combo recently, with green pesto and veg. It's a surprisingly delicious treat.

I eat too much chorizo.
 
lolly said:
I made that cod and chorizo stew yesterday and it was delicious. The rest is in the fridge and we'll have it for lunch, but it's not quite enough for us both, so Mr L has gone off to buy some beans or chick peas to throw in it and some crusty bread to make it go a little further. I'll get up when he's back and not before.
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This sounds delightful. Do you have a recipe to share?
 
Rita said:
This sounds delightful. Do you have a recipe to share?
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I started making it years ago from a recipe, but just feel it as i go now. It's all from the freezer or cupboard, except for the chorizo.

Slice and fry half a ring of chorizo fairly gently until it's given up a nice bit of fat. Then lift the chorizo out, and fry half a bag of frozen soffrito mix for a few minutes in the fat. Add a good squirt of tomato puree (probably 2 or 3 tablespoons), and fry that off over a medium heat for just a minute or two as you stir it, before adding two tins of chopped tomatoes. Then add some stock to loosen it a bit (I used about half a pint of vegetable stock, but possibly could have used a little less), bring to a simmer for a few minutes before adding about half a bag of frozen sliced veg, putting the chorizo back in, and bring it back to a simmer for a few minutes. Then I added four frozen cod fillets, made sure they were submerged in the liquid, brought if back to a simmer, and left it for about 15-20 minutes. I personally find that thanks to the chorizo I didn't need any salt at all, but it does benefit from a good bit of black pepper. And I'm sure a bit of parsley would be nice, but we didn't have any.

Sorry it's a bit vague with 'half a bag' etc, but they were M&S standard size bags - their soffrito mix, and a bag of chargrilled aubergines, courgettes and peppers. Another advantage of which is that apart from the chorizo and boiling a kettle for the stock pot. I did consider buying those little trays of diced chorizo, but I prefer it a bit chunkier so bought a ring instead.

It would serve four generously enough I'd say with some nice bread, but we ate a little too much last night, hence adding a jar of butter beans today, which you'd never know weren't originally intended to be there from the start to be honest. And I think i may put in intentionally the next time I make it.
 
lolly said:
I started making it years ago from a recipe, but just feel it as i go now. It's all from the freezer or cupboard, except for the chorizo.

Slice and fry half a ring of chorizo fairly gently until it's given up a nice bit of fat. Then lift the chorizo out, and fry half a bag of frozen soffrito mix for a few minutes in the fat. Add a good squirt of tomato puree (probably 2 or 3 tablespoons), and fry that off over a medium heat for just a minute or two as you stir it, before adding two tins of chopped tomatoes. Then add some stock to loosen it a bit (I used about half a pint of vegetable stock, but possibly could have used a little less), bring to a simmer for a few minutes before adding about half a bag of frozen sliced veg, putting the chorizo back in, and bring it back to a simmer for a few minutes. Then I added four frozen cod fillets, made sure they were submerged in the liquid, brought if back to a simmer, and left it for about 15-20 minutes. I personally find that thanks to the chorizo I didn't need any salt at all, but it does benefit from a good bit of black pepper. And I'm sure a bit of parsley would be nice, but we didn't have any.

Sorry it's a bit vague with 'half a bag' etc, but they were M&S standard size bags - their soffrito mix, and a bag of chargrilled aubergines, courgettes and peppers. Another advantage of which is that apart from the chorizo and boiling a kettle for the stock pot. I did consider buying those little trays of diced chorizo, but I prefer it a bit chunkier so bought a ring instead.

It would serve four generously enough I'd say with some nice bread, but we ate a little too much last night, hence adding a jar of butter beans today, which you'd never know weren't originally intended to be there from the start to be honest. And I think i may put in intentionally the next time I make it.
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Thankyou darling. It really does sound rather fabulous. I have some of the ingredients needed but will go shopping for the rest and give it a bash.
 
Hovering over the button to book a Task Rabbit - is that completely evil - has anyone used it? I really can't be doing with drilling into brickwork.
 
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