- Preheat the oven to 210C. Add the oil to a shallow roasting tray and place it in the oven. Cut the potatoes into 2cm cubes and add to a pan of cold water. Bring the pan up to the boil, then as soon as it’s bubbling, drain the potato cubes into a colander (they won’t yet be fully cooked, but that’s fine). Add your drained potatoes and crushed garlic to the hot oil in the roasting tray and stir, making sure all the potatoes are covered in oil. Return to the oven. Once they are starting to turn golden (20-25 mins), add your smoked paprika and salt, and give them another good stir.
- Chop your chorizo very finely: it needs to almost look like breadcrumbs with just a few bigger chunks left in it. Fry in a dry pan over a medium-high heat until all the oils come out and the chorizo bits are crunchy. Remove from the pan and set aside. In the remaining chorizo oil, add your raw tenderstem broccoli and fry gently for a few minutes, until it’s cooked but still crisp.
- Cook your cod according to the instructions on the packet.
- To serve: add your potatoes and tenderstem broccoli to your plates, top with your nice piece of cod, then sprinkle over your chorizo crumb and the chopped parsley.
If you want to spice things up a bit, add a good pinch of dried chilli flakes to the potatoes when you add the paprika.