Black Cod Chorizo Tamale Filling

Chef Diego Felix of Colectivo Felix, whose signature Argentine-inspired cooking brings bold flavors, live-fire techniques, and California's finest local ingredients together on every plate. His Black Cod Chorizo Tamale Filling puts a creative twist on tradition, using locally caught black cod flavors to create a dish that's both comforting and unforgettable. It's a delicious celebration of the Central Coast's fishing heritage and the vibrant culinary traditions that make our local food scene so unique.

 Ingredients 

● 1 lb (450 g) black cod (sablefish), skin removed and finely chopped by knife 

● 1 cup of small diced potatoe 

● 1 cup finely diced white onion 

● 2 tbsp chopped parsley 

● 1 cup of butter 

For the marinate 

● 2 tbsp olive oil 

● 1 tbsp achiote paste 

● 3 tbsp smoked paprika 

● 1 tsp sweet paprika 

● ½ tsp chipotle powder 

● 3 tsp ground cumin 

● 1 tsp Mexican oregano 

● 2 garlic cloves, finely grated 

● 1 tsp brown sugar or piloncillo 

● 1 tsp salt 

● 1/ cup of olive oil 

Method 

1. Marinate the Black Cod 

Fold the chopped black cod into the marinade and refrigerate for 30–45 minutes. 

2. Cook the Black Cod Chorizo 

Heat butter in a sauté pan over medium-high heat. 

Add the diced onion and potato and cook until the onion is translucent and the potato cooked . Add the marinated black cod and cook gently for 3–5 minutes, stirring occasionally, until the fish becomes opaque but still moist. 

Break it apart with a spoon so it resembles the texture of chorizo. Finish with chopped parsley and adjust seasoning with more salt, chile and love