I always have leftovers (just me) so I have to be clever with disguising them! Saw the potato component and had a piece of fish I needed to cook (Paiche)... I took leftover fish chowder, incorporated the saffron and browned chorizo, and topped with the Paiche. Turned out better than I expected-yum!
Baked Cod and Chorizo
Photo: William Meppem
Yield: Makes 6 to 8 servings
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Amount per serving
- Calories: 320
- Calories from fat: 28%
- Fat: 12g
- Saturated fat: 2g
- Cholesterol: 100mg
- Sodium: 690mg
- Carbohydrate: 18g
- Fiber: 2g
- Sugars: 2g
- Protein: 36g
- 3 tablespoons olive oil
- 6 ounces chorizo or smoked sausage (such as kielbasa), thinly sliced
- 1 1/2 pounds Yukon gold potatoes (peel first, if desired), sliced 1/4 inch thick
- 3 leeks, white and light green parts only, halved lengthwise, rinsed, and thinly sliced into half-moons
- 1 cup low-sodium chicken broth
- 1/4 teaspoon crumbled saffron threads
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 2 1/2 to 3 pounds cod fillets
- 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
- Heat oven to 400° F.
Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and brown on both sides. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, broth, saffron, 3/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Bring to a boil.
Meanwhile, rinse the cod and pat it dry with paper towels. Season with the remaining salt and pepper. Place it on top of the potatoes and drizzle with the remaining oil. Bake until the cod is the same color throughout and flakes easily, about 20 minutes. Sprinkle with the parsley and transfer to individual plates.
Recommended: Large ovenproof skillet
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