Made this dish in my sister Carol’s one weekend, super simple and full of flavour all cooked in one dish.

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Serves 4 | Prep Time: 25m | Total Time: 45m

INGREDIENTS

  • 2 tablespoons olive oil
  • 4 oz Spanish chorizo (cured sausage), thinly sliced
  • 1lb 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 1.5lb piece cod fillet
  • 1/4 cup fresh flat-leaf parsley, roughly chopped

 

METHOD

  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, ½ cup water, ¾ teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.
  3. Season the cod with ½ 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.

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