Pour in the tomatoes and add the chilli powder and bring to the boil. Heat the olive oil in a large lidded frying pan and cook the chorizo until it releases oil.

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Fry stirring until the chorizo chunks are crisp and a good amount of oil has been released.

Cod chorizo tomato. Spread out into a single layer. Lower the heat and stir in. Place back in the oven and cook for another 12-15 minutes until the cod is cooked through.

Preheat the oven to 200C180fangas 6. In the same pan add red pepper wedges and cook until slightly softened then add the tomato sauce base lemon juice chopped parsley and black olives Remove form the heat and stir in the chorizo. Bake in the oven for 20 minutes at 200C.

The juices from the tomatoes onions and chorizo should have made a delicious sauce. Nestle the tomatoes cut side up among them. Put the chorizo in a shallow wide ovenproof casserole over a medium heat.

Pour the sauce over the cod. Remove and set to one side. Toss the potatoes olive oil garlic chorizo baby plum tomatoes and peppers together in a large roasting tin.

In a medium skillet heat 12 tablespoon oil over medium-high heat. Add chorizo and 2 tablespoons water. Heat a frying pan add the sliced chorizo and cook until crispy.

Season the top of the cod and drizzle with a little more oil. Preheat the oven to 200ºC180ºC fangas mark 6. Bake for 12 minutes then add the chorizo and peppers and roast for a further 13 minutes.

Place the tomatoes onion and chorizo in a skillet. Meanwhile prepare the fish. Roast for 10 minutes.

Toss together the potatoes seasoning and 1 tablespoon of oil in a large roasting tray. Add the garlic and cook for 3 minutes then tip in the tomatoes season and simmer for 10 minutes or until thickened. Pour the sauce and lemon juice.

Place the cod fillets in an ovenproof dish. Nestle in the cod fillets and olives. Sprinkle with half the of chopped chorizogarlic drizzle with olive oil and season with salt and pepper.

Add the olive oil to a pan. Chop the chorizo into small pieces and chop the mushrooms in half. Arrange the cod over the vegetables and season everything with salt and freshly ground black pepper.

Add the mushrooms and chorizo and cook gently for a few minutes. Put the cod fillets on top and garnish with salt and pepper. Cover and cook over medium-low heat until chorizo is tender about 3 minutes.

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