I hardly ever cook orzo and I’m not really sure why. I think it’s one of those things I don’t even notice because I’m used to buying regular pasta or rice. Isn’t it interesting how the habit often leads us to the well-known path along the familiar aisles? Almost automatically, we pick up same things every time. But how will we know what we are missing if we don’t change the direction every once in a while? 😉 🙌 Funny that it was a little fat pack of orzo that reminded me of that 😀 I briefly stared back, grabbed it and the reward came fast. Literally – this delicious casserole was ready in just over half an hour!
The Flavour Affair:
White Fish + Chorizo + Tomatoes + Bell Pepper + Garlic and Onion + Herbs
This may sound like an unorthodox combo, but white fish and chorizo are actually amazing together. Smoky chorizo has quite a prominent flavour that white fish easily soaks up, and tomato base works great with both. Orzo absorbs the sauce in no time and feels much lighter that either pasta or rice.
White fish: use a type of white fish with firm texture. Tilapia, sea bream, cod, haddock, hamour are all great options. I would probably avoid sea bass – its tender, more moist flesh is too soft in this dish for my taste.
Chorizo: smoked chorizo adds richness and depth. If you don’t mind spicy, go for hot chorizo and enjoy the kick.
Tomatoes: I use a combination of canned and fresh tomatoes. Canned chopped tomatoes provide a thick base for the sauce. Fresh cherry tomatoes are tangy, sweet and look pretty in the casserole, especially if you pick a few colours.
Bell peppers: when cooked for just a little, bell peppers retain their texture and add a nice crunch. They also develop a little smokiness, making them a great companion for chorizo.
Garlic and Onion: a classic duo of sauteed garlic and red or yellow onions give an aromatic infusion to the sauce.
Herbs: I am using both dried and fresh herbs in this recipe. A mix of dried herbs such as marjoram, parsley, basil oregano reminds me of warm and sunny Mediterranean summers. And fresh basil and parsley further accentuate it with their lively and vibrant aromas.
Optional ingredients:
You can season the dish with a tea spoon of paprika to deepen the colour and emphasize the smokiness. You may also want to add a pinch of ground coriander for a more fresh, floral aroma. Spinach is definitely an option – it is easy to incorporate into the recipe and packed with nutrients which never hurt anyone.
Preparation tips for Orzo with Chorizo and White Fish:
- This is a really simple dish that is also quick to make. But because it has quite a few ingredients, you want to have them all ready to make the process smooth. So start but slicing your chorizo, prepping the fish fillets (wash and check for bones), cutting veggies and getting the spices out. Line everything up next to your stove so that you are not distracted by a last-minute ingredient search.
- Choose fish fillets that are fairly thin. For the orzo not to overcook, you need fish that can be ready in approximately same time as orzo – about 10-12 minutes.
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Orzo with Chorizo and White Fish
Equipment
- 1 Large non-stick casserole
Ingredients
- 300 g orzo
- 200 g chorizo sliced
- 2 large white fish fillets skinless, cut in smaller chunks
- 1 small onion chopped
- 2 cloves of garlic minced
- 1 bell pepper chopped
- 250 g canned chopped tomatoes
- A handful cherry tomatoes
- 1 pack fresh spinach optional
- 1 tsp mixed dry herbs
- 1 tsp paprika optional
- 1 tsp ground coriander optional
- A handful fresh basil leaves
- Chopped parsley for garnish
- Salt and pepper
- Olive oil
Instructions
- Heat 2 tbsp olive oil in a large heavy bottom skillet and sauté onions and bell peppers for 2-3 minutes.
- Add sliced chorizo and fry for another couple of minutes.
- Pop in garlic, chopped tomatoes, dried herbs, paprika and coriander. Bring the sauce to simmer.
- Add the orzo and the spinach (if using) and pour in 400ml boiling water.
- Season with salt and pepper, stir to combine and place the fish fillets on top.
- Cover and simmer over low heat until the fish is done, for about 10-15 minutes.
- Serve sprinkled with fresh parsley.
