This American Comfort Soup leans on smoked paprika to do the heavy lifting. We stir-fry the Cod for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the smoked paprika elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the buttermilk and the rest of the smoked paprika flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped chives and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
This American Comfort Shakshuka leans on brown sugar and bourbon to do the heavy lifting. We...
American Comfort
Members
The kind of American Comfort plate you make on repeat. smoked paprika, a proper grill, and a...
American Comfort
Members
A diner-style take on Halloumi Flatbread, built on brown sugar and bourbon and finished the way...
American Comfort
Members
Weeknight-friendly Aubergine Bisque with the maple and mustard we come back to again and again....