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Let the frozen cod thaw in the fridge overnight. The day after slice it in half if you bought one large piece of cod.
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Place the chorizo on some parchment paper and cover with another sheet of parchment paper.
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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.
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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.
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Stir the beans and add the freshly chopped parsley and a drizzle of olive oil. Season with a pinch of pepper and salt.
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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.
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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.
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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.
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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.