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Spanish Baked Cod with Chorizo

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Ingredients (serves 4)

  • 2 tablespoons olive oil, divided use
  • 4 ounces Spanish chorizo, thinly sliced
  • 1 pound Yukon gold potatoes with peel, sliced ¼-inch thick
  • 2 leeks (white and light green parts), sliced into thin half moons
  • ¼ teaspoon crumbled saffron threads
  • ¾ cup dry sherry
  • Kosher salt and pepper
  • 1 (1½ pound) cod fillet
  • 2 tablespoons chopped fresh parsley

Directions

  1. Preheat oven to 400°F.
  2. Heat 1 tablespoon olive oil in a large ovenproof skillet or shallow casserole over medium heat.
  3. Add sliced chorizo and cook, tossing occasionally, until lightly browned, 2-3 minutes.
  4. Add potatoes and cook, stirring occasionally, for 10 minutes, until they begin to brown.
  5. Add the leeks, saffron, sherry and salt and pepper to taste; stir gently.
  6. Arrange cod on top of the mixture in the skillet, sprinkle it with salt and pepper and drizzle with the remaining 1 tablespoon olive oil.
  7. Transfer the skillet to the oven and bake until the cod flakes easily, 18-20 minutes.
  8. Sprinkle with parsley and serve.
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