This week’s recipe comes from Real Simple, and is just as eclectic, yet cohesive, as our 15 for 30 outfits and items are, so is this yummy one-pot dish—Baked Cod & Chorizo! Can’t you see the beauty in taking two seemingly opposing flavors and turning them into something delicious and attractive?
Number of Servings
• 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
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.