By Chef Eric Trochon

Black Cod with Chorizo Crust and Bell Pepper Coulis

A little inspiration for your kitchen

By Chef Eric Trochon

35 min
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Ingredients (Serves 5)

Primary ingredients:

200 g white beans
2 red bell peppers
2 yellow bell peppers
200 g chorizo
5 thick cod fillets (180 g each)
200 g clams, razor clams or other shellfish

Secondary ingredients:

20 g (1 tablespoon) butter
3 tablespoons olive oil
1 pinch paprika
10 cherry tomatoes
25 g (1 ¾ tablespoons) butter
1 tablespoon liquid cream
2/3 cup dry white wine
5 cl (3 tablespoons) crème fraîche
1 white onion, finely chopped
1 tablespoon chopped parsley
Fresh herbs for decoration
Salt and pepper


Slice the chorizo into thin rounds. Place a layer of chorizo rounds on top of each cod fillet, overlapping them to resemble fish scales. Wrap each fillet tightly in plastic film to keep the chorizo scales in place, refrigerate. Place the red and yellow bell peppers directly on the oven tray and cook for 15 min at 210°C. Remove and let cool. Separate the red and yellow peppers, peel, remove the seeds and purée separately in a blender or processor. Pass each purée through a fine sieve to obtain a smooth coulis sauce. Season, and set aside in a warm place. Cook the coco beans in boiling salted water for 20 min. Drain, add a dollop of butter, and set aside. Place the shellfish (or other shellfish) in a pan with the white wine, a spoonful of finely chopped onions and the chopped parsley, season with pepper. Cook for 10 min. Drain, reserving the cooking juices, remove the shells, set the clams aside. Strain the juice through a very thin sieve; add the crème fraîche and 15 g (1 tablespoon) butter, mix to foam.


To cook the cod, heat a non-stick skillet over medium heat, carefully remove the plastic film from the cod fillets, place them chorizo-side down in the skillet and cook for 3 min. Gently turn the cod over, chorizo side-up, and transfer the skillet to a preheated 180°C oven to cook for 5 min. Remove the fish to a platter and set aside.


Arrange the cod fillets on individual plates, decorating each plate with a line of each of the bell pepper coulis. Garnish with the coco beans and shellfish, drizzle with a little olive oil. Whirr the creamed shellfish juice back to a foam and spoon it around the fish. Garnish with fresh herbs and decorate with paprika powder.

Black Cod with Chorizo Crust and Bell Pepper Coulis.
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