Baked Cod and Chorizo

0603soup-served
Photo by William Meppem
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 434 calories
    • Fat 19 g
    • Sat Fat 5 g
    • Cholesterol 80 mg
    • Sodium 836 mg
    • Protein 37 g
    • Carbohydrate 27 g
    • Sugar 2 g
    • Fiber 2 g
  • March 2006

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 4ounces Spanish chorizo (cured sausage), thinly sliced
  3. Check 1pound Yukon gold potatoes, sliced 1/4 inch thick
  4. Check 2 leeks (white and light green parts), cut into thin half-moons
  5. Check 1/4teaspoon crumbled saffron threads
  6. Check Kosher salt and black pepper
  7. Check 11 1/2-pound piece cod fillet
  8. Check 1/4cup fresh flat-leaf parsley, roughly chopped

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 2 to 3 minutes. 
  2. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, saffron, ½ cup water, ¾ teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.
  3. Season the cod with ½ teaspoon salt and 1/8 teaspoon pepper. Place it on top of the potatoes and drizzle with the remaining tablespoon of oil.
  4. Transfer the skillet to oven and bake until the cod is opaque throughout, 15 to 20 minutes. Sprinkle with the parsley before serving.