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Here's a great Spanish summer recipe: chilled salt cod with white bean salad and bits of crunchy chorizo... In a pool of gazpacho soup! Super easy to prepare...

Salt Cod with White Bean Salad & Gazpacho

Here's a great Spanish summer recipe: chilled salt cod with white bean salad and bits of crunchy chorizo... In a pool of gazpacho soup! Super easy to prepare...

Course Lunch, Main Course
Cuisine Spanish
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 2 people
Calories per serving 710 kcal

Ingredients

  • 10,5 oz salt cod (300 g), frozen
  • 1 cup gazpacho (240 ml)
  • 2,5 oz dried chorizo sausage (70 g), sliced
  • 10,5 oz canned white beans (300 g)
  • 2 tbsp red onion chopped finely
  • a handful fresh parsley chopped
  • 1 medium garlic clove sliced
  • olive oil
  • pepper
  • salt

Instructions

  1. Let the frozen cod thaw in the fridge overnight. The day after slice it in half if you bought one large piece of cod.
    A great summer recipe: chilled salt cod with white bean salad and bits of crunchy chorizo... in a pool of gazpacho soup! Super easy to prepare...
  2. Place the chorizo on some parchment paper and cover with another sheet of parchment paper.
    A great summer recipe: chilled salt cod with white bean salad and bits of crunchy chorizo... in a pool of gazpacho soup! Super easy to prepare...
  3. Bake the chorizo in a preheated oven at 356°F (180°C) for 5 minutes. Not longer or it will burn and turn black. The chorizo should be medium crunchy.
    A great summer recipe: chilled salt cod with white bean salad and bits of crunchy chorizo... in a pool of gazpacho soup! Super easy to prepare...
  4. Pour the cooked white beans in a sieve of colander and rinse them under cold running tap water. Let the beans drain a bit and then transfer them to a large mixing bowl. Chop the baked chorizo up and add it to the beans together with the chopped red onion.
    A great summer recipe: chilled salt cod with white bean salad and bits of crunchy chorizo... in a pool of gazpacho soup! Super easy to prepare...
  5. Stir the beans and add the freshly chopped parsley and a drizzle of olive oil. Season with a pinch of pepper and salt.
    A great summer recipe: chilled salt cod with white bean salad and bits of crunchy chorizo... in a pool of gazpacho soup! Super easy to prepare...
  6. Stir the bean salad well and place it in the fridge to chill. Pour 3 tablespoons of olive oil in a medium non-stick pan and add the sliced garlic.
    A great summer recipe: chilled salt cod with white bean salad and bits of crunchy chorizo... in a pool of gazpacho soup! Super easy to prepare...
  7. Place the pan over medium-high heat and let the garlic fry for 4 minutes. Then remove the garlic and place the cod steaks in the hot oil skin side down.
    A great summer recipe: chilled salt cod with white bean salad and bits of crunchy chorizo... in a pool of gazpacho soup! Super easy to prepare...
  8. Fry the cod for 3 to 4 minutes until the skin starts to look a bit golden. Then place a lid on the pan, turn the heat to medium-low.
    A great summer recipe: chilled salt cod with white bean salad and bits of crunchy chorizo... in a pool of gazpacho soup! Super easy to prepare...
  9. Let the cod cook for 8 minutes. Then remove the pan from the heat and let the fish cool. Plate up: divide the gazpacho between deep plates. Top with the bean and chorizo salad and place a cod steak on top. Sprinkle with extra freshly chopped parsley and serve.
    Here's a great Spanish summer recipe: chilled salt cod with white bean salad and bits of crunchy chorizo... In a pool of gazpacho soup! Super easy to prepare...