Cod & Chorizo with Fragrant Orzotto
with Kalamata olives, lemon & parsleyCalories
:
670 kcalProtein
:
43.1g proteinTotal
:
25 minutesDifficulty
:
EasyHigh Protein
Calorie Smart
Allergens:
- Melk (inclusief lactose)
- Tarwe
- Gluten
- Vis
- Mosterd
- Soja
- May contain traces of allergens
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
30 g
Diced chorizo
(Contains: Melk (inclusief lactose))
½ piece
Romano pepper
½ piece
Tomato
½ piece
Onion
1 piece
Garlic
½ sachet(s)
Peruvian-style spice mix
½ sachet(s)
BBQ spice rub
75 g
Orzo
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
100 g
Passata
¼ piece
Lemon
1 piece
Cod fillet
(Contains: Vis)
15 g
Kalamata olives
5 g
Fresh flat leaf parsley
(May be present: Selderij)
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
White wine vinegar
160 milliliters
Low sodium chicken stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2804 kJ
Calories670 kcal
Fat20.6 g
Saturated Fat8.1 g
Carbohydrate74.3 g
Sugar15.7 g
Dietary Fiber8.2 g
Protein43.1 g
Salt3.2 g
Potassium376 mg
Calcium26.8 mg
Iron0.6 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.
Cooking Steps
1
- Chop the onion and crush or mince the garlic.
- Cut the Romano pepper into strips and dice the tomato.
- Heat a large clean deep frying pan over medium-high heat. Fry the chorizo for 2 - 3 minutes, then remove from the pan and set aside.
- Fry the onion and the garlic in the same pan for 1 - 2 minutes over medium-high heat.
2
- Add the Romano pepper and the tomato, then fry for 3 more minutes over medium heat.
- Add the BBQ rub* and the Peruvian-style spices, then fry for 1 more minute.
- Meanwhile, prepare the stock.
*Take care, this ingredient is spicy! Use as preferred.
3
- Stir in the orzo, then season generously with salt and pepper. Toast the grains for 1 minute, then deglaze with the white wine vinegar, the stock and the passata.
- Cook for 7 - 8 minutes over low heat, covered, stirring regularly.
- Remove the lid and cook for 5 more minutes.
- In the meantime, zest and juice the lemon.
4
- Pat the fish dry with kitchen paper.
- Melt a knob of butter in a frying pan over medium-high heat and fry the fish for 1 - 2 minutes per side.
- Deglaze with half of the lemon juice, then season to taste with salt and pepper.
- Roughly chop the olives.
Did you know... the fish in this recipe contains vitamin B6, a nutrient that that supports normal energy levels in the body.
5
- Stir the olives and the lemon zest into the orzotto.
- Use a spatula to break the fish into thirds.
- Roughly chop the parsley.
6
- Serve the orzotto on deep plates and top with the fish.
- Scatter over the chorizo.
- Garnish with the parsley and drizzle with the rest of the lemon juice as preferred.
