Cod and Shrimp Logs in Choricero Pepper Sauce with Parsley Cauliflower Rice

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with 1 teaspoon olive oil.

2. 2

   For the sauce, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté half of the onion and 2 garlic cloves for 4 minutes until tender. Add the rehydrated choricero peppers, crushed tomato, and 1 teaspoon sweet paprika; cook 2 minutes more.

3. 3

   Pour the dry white wine into the skillet and let it reduce for 2 minutes. Add the fish stock, 1/2 teaspoon salt, and a pinch of black pepper. Simmer over medium heat for 10 minutes. Blend the sauce until smooth and keep warm.

4. 4

   For the filling, combine the chopped shrimp with the remaining onion, 2 garlic cloves, half of the parsley, lemon zest, 1 tablespoon lemon juice, 1 teaspoon sweet paprika, 1 tablespoon olive oil, 1/2 teaspoon salt, and a little black pepper in a bowl.

5. 5

   Pat the cod fillets dry with paper towels and season them with the remaining salt, black pepper, and a few drops of the remaining lemon juice. Place a portion of the shrimp filling on each fillet and roll into compact logs.

6. 6

   Arrange the cod logs in the prepared baking dish, seam side down. Drizzle with 1 teaspoon olive oil and bake at 200 °C / 400 °F for 14 to 16 minutes, until the cod is opaque and the shrimp filling is cooked through.

7. 7

   While the fish bakes, heat the final teaspoon of olive oil in a large skillet over medium-high heat. Add the riced cauliflower and sauté for 4 to 5 minutes. Stir in the remaining parsley, the lightly toasted sliced almonds, and a pinch of salt and black pepper. Cook 1 minute more.

8. 8

   To serve, divide the parsley cauliflower rice among shallow bowls, place the cod and shrimp logs on top, and spoon over the hot choricero pepper sauce. Finish with a few drops of lemon juice if desired.