BAKED COD AND CHORIZO

BAKED COD AND CHORIZO image

Yield 4

Number Of Ingredients 8

2 T olive oil
4 oz Spanish chorizo, thinly sliced
1 lb yukon gold potatoes, sliced 1/4 inch thick
2 leeks (white & green parts), cut into thin half-moons
1/4 tsp crumbled saffron threads
Kosher salt and black pepper
1 1 1/2-pound cod fillet
1/4 c. fresh flat-leaf parsley, roughly chopped

Steps:

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

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