Baked Cod And Chorizo

Name: Baked Cod And Chorizo
Ingredients: 2 tablespoons olive oil; 4 ounces Spanish chorizo (cured sausage), thinly sliced; 1 pound Yukon gold potatoes, sliced 1/4 inch thick; 2 leeks (white and light green parts), cut into thin half-moons; 1/4 teaspoon crumbled saffron threads; Kosher salt and black pepper; 1 1 1/2-pound piece cod fillet; 1/4 cup fresh flat-leaf parsley, roughly chopped

8 ingredients

4 steps

Ingredients

2 tablespoons olive oil
4 ounces Spanish chorizo (cured sausage), thinly sliced
1 pound Yukon gold potatoes, sliced 1/4 inch thick
2 leeks (white and light green parts), cut into thin half-moons
1/4 teaspoon crumbled saffron threads
Kosher salt and black pepper
1 1 1/2-pound piece cod fillet
1/4 cup 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, 1/2 cup water, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.
3

Season the cod with 1/2 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.