November's recipe of the month

A delicious recipe of roasted loin of cod with a chorizo and bean stew Provided by the Godolphin Arm's Head Chef Nick Eyre


2 x 200g cod loins

4 x thin slices of pancetta, or good quality smoked streaky bacon

700g Cornish new potatoes

60ml extra virgin rapeseed oil

1 x red onion (sliced)

500g chorizo sausage

4 garlic cloves (crushed)

2 red chillies (halved, deseeded and chopped)

400g butter beans

410g chopped tin tomatoes

2 x fresh bay leaves

½ bunch of thyme

150ml chicken stock

4 tbsp chopped flat leaf parsley

1 bunch of watercress

For the pesto: 

100g pine nuts

160g fresh basil

300ml olive oil

4 garlic cloves

100g grated parmesan


  • Place the potatoes in a large saucepan of cold, salted water. Bring to the boil and simmer for 10 minutes or until just tender. Remove from heat, drain and set aside.
  • Heat oil in the same pan and add the onion, cook for 3-4 minutes until just slightly softened. Add the chorizo, cooking it until it starts to turn golden - transfer the chorizo mixture to a plate and set aside.
  • Next, add the crushed garlic and chilli to the pan. Cook for a few seconds, then add potatoes, butter beans, tomatoes, bay leaves, and chorizo mixture and stir well.
  • Pour in the chicken stock and bring to the boil, then simmer for 10 minutes on a low heat.
  • To make the pesto, toast off pine nuts and add them to a food processor with the basil, olive oil, garlic and parmesan. Blitz to a rich pulse and season to taste.
  • Toast the pancetta in the oven until crispy, remove once ready and place on a paper towel to dry off any excess oil.
  • Heat a heavy based frying pan to cook the fish, once the pan is hot add a little oil, then knob of butter. As this begins to froth add the cod, skin side down.
  • Season the cod and after 6 minutes turn the fish over and cook for another 6 minutes. Place the cod in a hot oven at 180°c for a further 6 minutes – remove and leave to rest.
  • To assemble the dish, add the chopped parsley to the stew and spoon a portion into a large bowl. Place the cod loin on top, followed by a plentiful spoon full of pesto. Place a handful of watercress over the fish and pesto, with the pancetta then crowning the dish. Drizzle a little extra virgin rapeseed oil over and around the stew and finally, garish with a lemon wedge.

Love the sound of this dish but don't feel like cooking? Book a table at the Godolphin Arms, Marazion on 01736 888510, or to book online click here.