Hello food lovers!
Recently I was lucky enough to receive a little delivery from La Ferme de La Motte, a farm nearby my home that grows onions, shallots, potatoes and any kind of pumpkins.
In my basket, among other veggies, I had a regular pumkin and two baby ones. I didn’t need more stimulation to start a new recipe: hence my roasted pumpkins with cod and chorizo !
So this dish has 3 main benefits:
– first it’s absolutely delicious!
– then, it’s made with local and seasonal products. You know I’m very sensitive to that!
– and finally, it doesn’t take much time of preparation (10-15 minutes) and then you put it in the oven… And this is it!
(Presentation: Gourmet Bahia plate by Degrenne)
If you’re not convinced at this point, I’m speechless! 😉
So to make it a little fun and tasty, to make it out of the ordinary, I cooked my pumpkins with fish and chorizo. It lead right to my roasted pumpkins with cod and chorizo ! And the baby pumpkins were perfect for a service by the plate: each guest had its own pumpkin, it’s the right quantity for a nice meal!
It’s a well balanced meal too since you will have vegetables, rice, fish…Isn’t it fantastic?
My extra ingredient to make it more special: spices. You know me so well… 😉 I added a large tablespoon of Zathar to spice up my cod. It’s so good! If you don’t have zathar, just put ground ginger or ground coriander or sumac.
A sharp knife to cut the pumpkins and hollow them (be carefull at this point!!),
A large frying pan,
A sauce pan
And a roasting dish (like my Inocuivre by De Buyer).
Are you ready? Let’s cook!
The recipe, Chef!
Roasted Pumpkins with Cod and Chorizo
- 1 pumpkin
- 100 g chorizo
- 350 - 400 g cod fillet
- 1/2 onion
- 100 g rice
- 120 g cream
- 1 tablespoon Zathar
Cook the rice according to the instructions on the package. Set aside.
Preheat your oven at 180 degrees.
Stir fry the chorizo cut in pieces with the minced onion in a large frying pan.
Add the cod cut in pieces and zathar.
After 5-6 minutes, pour the cream, add salt and pepper.
Leave in the heating pan for 1 minute.
Cut the top of the pumpkin, hollow out the centres and remove the seeds.
Add the rice in the frying pan and fill in the pumpkin.
Place the top of the pumpkin back and put in the roasting pan. Pour 1/2 glass of water in the dish.
Cook for 20 minutes.
After 20 minutes, increase to 200 degrees and cook another 30 minutes.
Your pumpkin is cooked when you can stick a knife easily in the skin.
priscilleTuesday November 5th, 2019 at 02:25 PM
c’est génial Emma cette recette, merci, à tester le we prochain
une fois de plus MERCI!!!
EmmaTuesday November 5th, 2019 at 02:28 PM
Oh merci à vous Priscille !! J’attends votre verdict !! 😉
BacheletTuesday November 5th, 2019 at 06:38 PM
Je voudrai bien tester mais.pas de cabillaud au Maroc. Je peux le remplacer par quoi svp ?
EmmaTuesday November 5th, 2019 at 07:24 PM
Bonjour, j’ai envie de dire un peu tout ! Il faut juste privilégier des morceaux assez épais pour pouvoir tailler des cubes.
Ferme de la MotteWednesday November 6th, 2019 at 03:01 PM
Merci pour cette belle recette ! 🙂
EmmaWednesday November 6th, 2019 at 03:22 PM
Avec grand plaisir !! C’était super bon !!
LaurenceMonday January 17th, 2022 at 03:20 PM
Bonjour, pensez-vous qu’on puisse couper la courge, et la faire cuire au four avec la crème et les épices, puis d’ajouter le chorizo et le cabillaud ?
EmmaMonday January 17th, 2022 at 05:27 PM
Oui pourquoi pas !