• STEP 1

    Heat the oven to 200C/180C fan/gas 6. Heat the oil in a large shallow 30cm casserole dish or large ovenproof frying pan. Tip in the onion and fry with a pinch of salt over a low heat for 10 mins or until softened and translucent. Add the garlic, paprika and oregano, and cook for 1 min. Add the orzo and tomato purée, then gradually stir in the hot stock. Bring to a simmer, then stir in the rosemary, peppers, olives and sausage, and season to taste. Simmer for 5 mins, stirring occasionally, then stir through the double cream or mascarpone.

  • STEP 2

    Sit the cod loins on top and bake in the oven, uncovered, for 12-15 mins or until the fish is cooked through. Scatter over
    the parsley and serve with salad, if you like.



For a thrifty, vegetarian midweek version of this dish simply ditch the nduja and fish, and top with mozzarella before baking.

Recipe from Good Food magazine, October 2021

Goes well with


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