Salt Cod Stuffed With Chorrizo


8 oz. Salt cod, prepared
4 oz. Chorizo sausage
1 Vidalia onion
2 cloves of garlic
4 sprigs of cilantro
2 Tbsp. extra virgin olive oil
¼ cup dry white wine
Freshly ground pepper
½ bunch of chives finely chopped


In a sauté pan heat 1 Tbs. oil to 330° and cook the Chorizo whole. When sausage has browned remove from pan and set aside to cool, once cooled cut into thin slices. Slice onions and garlic very thin and sauté in Chorizo pan, over med heat. Add another Tbs. of oil and cooking until onions are translucent then add wine and pepper; simmer on low heat for 2 minutes. Remove from heat. Take 1 salt cod fillet and place slices of chorizo in the center and roll; repeat the process with the other fillets. Use toothpick to keep in place. Place rolled fillets back in the pan and bring to a simmer on low heat. Cook for about 7 minutes turning fish over once. To serve, remove toothpick and sprinkle with chives and garnish with cilantro sprig.

Makes 4 servings.