Best 3 Pizza Of Roasted Cod Spiked With Chorizo Tomatoes And Mushrooms Recipes

Indulge in a culinary masterpiece that tantalizes your taste buds with an explosion of flavors. This pizza of roasted cod spiked with chorizo, tomatoes, and mushrooms is a symphony of taste that will leave you craving for more. The roasted cod provides a delicate and flaky texture, while the chorizo adds a spicy kick that pairs perfectly with the juicy tomatoes and earthy mushrooms. Each bite is an exquisite journey through a medley of flavors that will transport you to a culinary paradise.

This article features two variations of the recipe: the classic pizza and a gluten-free version. The classic pizza is made with a traditional pizza dough, while the gluten-free version uses a cauliflower crust. Both pizzas are topped with the same delicious combination of roasted cod, chorizo, tomatoes, and mushrooms.

Whether you're a fan of classic pizza or prefer a gluten-free option, this recipe has something for everyone. With its vibrant colors and irresistible aroma, this pizza is sure to be the star of your next gathering. So, get ready to embark on a culinary adventure and savor the delectable flavors of this roasted cod pizza.

Check out the recipes below so you can choose the best recipe for yourself!

PIZZA OF ROASTED COD SPIKED WITH CHORIZO, TOMATOES, AND MUSHROOMS

Pizza of Roasted Cod Spiked with Chorizo, Tomatoes, and Mushrooms image

This irresistible recipe for pizza of roasted cod spiked with chorizo, tomatoes, and mushrooms is courtesy of chef Eric Ripert.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 15

Ingredients

6 tablespoons extra-virgin olive oil, plus more for parchment paper
1 whole cod fillet (3 pounds), thin tail section removed
Fine sea salt
Freshly ground white pepper
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
2 ounces dry chorizo, quartered lengthwise and cut into very thin slices
2 plum tomatoes, quartered lengthwise and cut crosswise into thin slices
5 button mushrooms, stemmed, cleaned, and thinly sliced
3 cloves garlic, thinly sliced
Cayenne pepper
2 tablespoons chopped fresh Italian parsley
2 scallions, trimmed and very thinly sliced crosswise, white and light-green parts only
1 lemon, cut in half
1/4 cup store-bought clam juice

Steps:

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and brush with oil.
Place cod on baking sheet and season with salt and pepper. Place chorizo, tomatoes, and mushrooms in alternating rows across the fish until completely covered. Top with garlic and sprinkle generously with cayenne. Sprinkle rosemary, thyme, parsley, and scallions over the fillet; season with salt.
Drizzle fish with 6 tablespoons olive oil. Roast, occasionally spooning accumulated oil over the fish, about 5 minutes. Rotate baking sheet, and pour clam juice over cod. Continue roasting until a metal skewer inserted into the fish for 5 seconds goes in easily and feels hot when touched to your lip, 5 to 6 minutes.
To serve, spoon any accumulated oil over the fish. Squeeze lemon over fish. Lift parchment paper on one side and gently slide fish onto a hot serving platter.

ROASTED COD SPIKED WITH CHORIZO, TOMATOES AND MUSHROOMS

Roasted Cod Spiked with Chorizo, Tomatoes and Mushrooms image

Provided by Food Network

Categories main-dish

Time 40m

Number Of Ingredients 14

Ingredients

4 small portobello or large button mushrooms (2 inches diameter), stemmed
6 tablespoons extra-virgin olive oil, plus more for greasing parchment
2 whole (3-pound) cod fillets
Fine sea salt, to taste
Freshly ground white pepper, to taste
1 teaspoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
3 ounces dry, spicy chorizo sausage, quartered lengthwise, then cut across into very thin slices
4 plum tomatoes, quartered lengthwise, then cut across into 1/8-inch wide slices
3 cloves garlic, peeled and thinly sliced
Cayenne, to taste
2 tablespoons chopped fresh Italian parsley
3 scallions, trimmed and very thinly sliced
2 lemons, 1 thinly sliced and 1 halved

Steps:

Preheat oven to 550 degrees. Cut the mushroom caps in half, then cut them across into 1/8-inch wide slices. Set aside. Line 2 large baking sheets with parchment paper and grease the paper with olive oil. Cut off the thin tail section of each cod fillet and place 1 fillet on each baking sheet, on the diagonal, if necessary, to make them fit. Season the cod with salt and pepper and sprinkle with the rosemary and thyme. Make alternating rows of chorizo, tomato, and mushroom slices across each fillet until the cod is completely covered. Scatter the garlic over the fish, then sprinkle it generously with cayenne. Sprinkle the parsley and scallions over the fillets and season with salt. Place the lemon slices down the center of each fillet and drizzle olive oil over all. (The recipe can be made to this point up to 2 hours ahead: refrigerate). Roast the cod for about 25 minutes until cooked through, spooning the oil that accumulates on the baking sheet over the fish from time to time. Halfway through the cooking, switch the positions of the baking sheets in the oven. To check for doneness, insert a skewer into the center of the fish for 5 seconds. The fish is done when the skewer goes in easily and then feels hot when touched to your lip. Spoon the oil on the baking sheet over the fish and squeeze the juice of 1/2 lemon over each fillet. Slide the cod, with the parchment, onto 2 large serving platters.

BRAISED COD WITH PLUM TOMATOES

Braised Cod with Plum Tomatoes image

A cod steak has a row of bones running down its center; to remove the bones, cut around them with a sharp knife, dividing the fish into two pieces.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 8

Ingredients

Four 7-ounce cod steaks, skin and bones removed
1 teaspoon dried oregano leaves
Salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
4 ripe plum tomatoes, cut into 1/2-inch-thick slices
1 1/2 teaspoons olive oil
1/2 teaspoon minced garlic
Flat-leaf parsley, for garnish (optional)

Steps:

Sprinkle both sides of cod steaks with oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper. Sprinkle the tomato slices with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper.
Heat olive oil in a large saute pan over high heat. When hot, add cod and tomato slices. Cook until cod steaks are golden on bottoms, about 4 1/2 minutes. Using a metal spatula, turn cod steaks and tomatoes. Add 1 cup water and the garlic; bring liquid to a simmer.
Simmer until cod begins to feel firm when you press it with your finger and it starts to flake, about 4 minutes. Divide cod, tomatoes, and broth among four soup plates. Garnish with parsley, and serve.

Tips:

Choose the right fish: Cod is a great choice for this recipe, as it is a mild-flavored fish that will not overpower the other ingredients. Other good options include haddock, tilapia, or halibut.
Don't overcook the fish: Cod cooks quickly, so it is important to not overcook it. Otherwise, it will become tough and dry. Cook the fish until it is just opaque in the center, about 10 minutes per inch of thickness.
Use fresh ingredients: The fresher the ingredients, the better the pizza will taste. Use ripe tomatoes, mushrooms, and chorizo. If you can, use fresh herbs like basil or oregano.
Don't be afraid to experiment: This recipe is just a starting point. Feel free to add or remove ingredients to suit your own taste. For example, you could add some olives, capers, or artichokes. Or, you could use a different type of cheese, such as mozzarella or provolone.

Conclusion:

This pizza of roasted cod spiked with chorizo, tomatoes, and mushrooms is a delicious and easy-to-make meal. It is perfect for a weeknight dinner or a casual gathering with friends. The combination of flavors and textures is sure to please everyone. So next time you are looking for a new and exciting pizza recipe, give this one a try. You won't be disappointed!