13 March 2012

Cod and Leek soup with Chorizo and Rye Bread croutons

Hearty, comforting and quick to make. Most of the time I think fish is best left quite natural with only subtle flavours added, but occasionally it is nice to use some more gutsy ingredients too. Chorizo is the best thing to always have in the fridge - it is so useful both as a main ingredient and like in this recipe, for spice and texture.

Fish Stock
White Wine
Chorizo for cooking
Dark Rye Bread
Lemon Zest
Flat leaf Parsley
Salt and Pepper

A nice glass of white wine to go with it, some good company too and I would be very happy.

No comments:

Post a Comment

Note: only a member of this blog may post a comment.