Baked Cod and Chorizo

The flavor of this was good, but too spicy for me. (thanks to the reviewer who mentioned two different kinds of chorizo..I had no idea) The potatoes didn't cook all the way and I don't have a way to slice the chorizo really thin, which it needs to be so mine was chewy! So I'd need to adjust these two things to make this again..

Made this with a little variation. Used sausage w/o the skin, for oven baking added some grape tomatoes and green peas. Came out great. Will definitely make it again.

This recipe was just what I wanted. Spanish chorizo makes all the difference! I also added some Spanish smoked paprika to intensify the flavor. Wrapped the fish, potatoes, etc. in foil before baking. Fish only needed to bake for about 10 minutes.

I accidentally got Mexican chorizo, not knowing there was a difference (oops!). The flavors were there, but I had to crumble it like ground beef to cook it, then I had to add the water a little earlier than 10 minutes, to deglaze the pan before things burned. Also I added some extra water. It didn't have a "sausage" component, but the flavors were there.

I didn't love it, but my bf was a fan.

The salt was too much...what you use on the fish is enough for the entire meal. Also, i would use a cup of water.