Fragrant pilau rice:
Rinse the rice under a cold running tap until the water starts to run clear.
Melt two thirds of the butter in a casserole dish or deep frying pan. Sauté the onion for about 5 minutes until softened without browning. Stir in the rice then add all the herbs and spices and the orange and lemon zest. Cook for a minute or two.
Bring the stock to the boil (use the larger volume of stock if you prefer a more tender grain) then stir into the rice. Add a little seasoning then allow the rice to cook undisturbed for 12-15 minutes with the lid on, until the rice grains are soft and fluffy.
Remove from the heat and leave to stand for 5 minutes. Fork the remaining butter through to separate the grains. Remove the whole spices before serving if you prefer. Check for seasoning.
Heat some of the oil in a large frying pan; add the chorizo followed by the cherry tomatoes and sherry vinegar. Cook for a few minutes over high heat until the tomatoes have softened. Remove the chorizo and tomatoes and transfer to a plate. Set to one side in their juices and keep warm.
Heat some more oil in the same pan. Place the cod, skin side down in the pan and cook for 2-3 minutes until the skin is golden. Season the fish as it cooks. Turn the fish over then cook for a further 30 seconds to 1 minute.
When the cod is just cooked, tip the chorizo and tomatoes back into the pan. Stir in the basil, squeeze over a little lemon juice and season to taste. Let the flavours infuse for a minute or two and serve with the rice.
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