“I like to cook this dish in the winter when I’m craving the sun and need something colourful and spicy. It reminds me of the heat of summer. I do it slightly different every time, with quinoa instead of bulgur – or you could add mussels if you have time.”
– Nico Seguy, wine importer, Dublin
Serves 3
INGREDIENTS
Olive oil
200g bulgur wheat
2 shallots, finely diced
2 garlic cloves, finely diced
1 long green fresh chilli, finely diced
A small chunk of ginger, finely diced
Half a courgette, diced
Half a yellow pepper, diced
Half a red pepper, diced
A handful of fresh parsley, finely chopped
A handful of fresh coriander, finely chopped
1 half-cured chorizo sausage (about 200g), diced
12 baby tomatoes on the vine
3 thick fresh cod fillets (200g each)
White wine, to deglaze
Sea salt
Crushed black pepper
METHOD
Heat some olive oil in a pan and add the bulgur wheat. Cook on a high heat for 2 minutes, stirring, then cover with water and bring to the boil. Lower the heat and cook for 10 minutes. (You can add ½ tsp fish sauce to the cooking water for a deeper flavour.)
In a large pan, heat some olive oil and add the shallots, garlic, ginger, chilli and half the diced chorizo. Stir for a couple of minutes, then add the courgette and red and yellow peppers. Cook on a high heat for 5-7 minutes, stirring regularly so it doesn’t burn.
Remove pan from the heat and add the bulgur. Stir it all together, seasoning with salt and pepper if necessary.
Put your largest frying pan on a high heat with a little olive oil or butter and add the rest of the diced chorizo. Add the tomatoes still on the vine, then the cod fillet skin down. Cook for a couple of minutes on each side, until the fish is cooked through.
Stir the chopped herbs in with the bulgur mix and plate it up with the cod and chorizo. Deglaze the pan with a glass of wine and pour it over the cod.
Serve with a bottle of chilled white wine (Nico suggests Le Petiot, an organic sauvignon blanc from Domaine Ricard in the Loire Valley).
