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Seared Atlantic cod with Argentinian puchero con chorizo

Prep time
0 mins
Cooking Time
480 mins


msc ecolabel landscape

Puchero Stock: 

  • 1kg beef bones 

  • 1kg pork bones 

  • 1 celery stalk 

  • 2 medium carrots 

  • 2 medium onions 

  • 1 green pepper 

  • 3 cloves garlic 

  • 4 tbsp tomato paste 

  • 1 guajillo pepper, dried 

  • 1 ancho pepper, dried 

  • 1 chipotle pepper 

  • 1 bay leaf 

  • 1/3 bunch fresh thyme 

  • 2 tbsp black pepper corns 

  • 1 tbsp sweet paprika 


Puchero Soup: 

  • 1 celery stalk, small diced 

  • 1 medium carrot, small diced 

  • 1 yukon gold potato, small diced 

  • 175g good quality smoked chorizo, small diced 

  • 1 unit corn (remove the kernels from the cob) 

  • 1 zucchini, small diced 

  • olive oil 


Atlantic Cod: 

  • 750g MSC certified Atlantic cod 

  • 7 tbsp unsalted butter 

  • 2 tbps light soy sauce 

  • salt and pepper 

  • canola oil 


  • 2 radishes, thinly sliced 

  • Plantain chips  

  • Micro coriander sprouts (or substitute for fresh coriander/cilantro)


For the stock: Preheat the oven to 350F. Roast the beef and pork bones until brown (approx. 1 hour). Put all the ingredients in a pot and fill with water to cover. Let it simmer for 6 to 8 hours and strain. Season with salt. 

For the soup: Heat a large saute pan to medium heat and saute all the ingredients in a bit of olive oil until the vegetables are softened (5 mins). Add the Puchero stock (approx. 4 cups) and let simmer for 5 minutes until all the vegetables are cooked.  

For the fish: Preheat the oven to 400F. Cut the fish in to 6 pieces about 120g each. Season both sides with salt and pepper.  

Heat an oven-safe saute pan to medium-high heat. Add a bit of canola oil and place the fish in the pan and cook on one side until golden brown (2-3 minutes). Turn the fish and place it immediately in the oven to finish cooking (4 minutes).  

Meanwhile, melt the butter in a small pot and add the soy sauce. Brush the fish with the soy butter before serving. 


Spoon the soup in a serving bowls, place one piece of fish on top of each and garnish with sliced radish, plantain chips and micro coriander sprout.

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