There are some recipes you keep tucked away somewhere a little too hidden, then a few times a year you remember them and think, "YES!" Especially when it comes to things that tend to be an acquired taste, like cod. I love this one because if you need the fish to not be front and center you can always increase the chorizo and cut the cod into smaller pieces to help it blend in a bit easier. This one's been kicking around for years and always reminds the boys that they actually really like cod, at least temporarily.
The only brand of chorizo we eat is Mulay's because it's the perfect balance of heat and smoke, perfectly seasoned and versatile. If you'd like to do white potatoes, those would work, too, but I definitely advocate for white sweet potatoes to get a good dose of carbs that are lower in sugar than white varieties.
- 2 lbs. white sweet potatoes, cleaned and cut into large chunks, approximately 1.5" (I leave the peel on mine)
- 2 leeks, rinsed
- 1/2-3/4lb. chorizo, crumbled
- 1 lb. cod
- 1 large yellow pepper, diced
- 1/2 tbsp. saffron threads, crumbled
- 4 tbsp. olive or avocado oil
- salt and pepper to taste
- 1/2 cup water
Preheat oven to 400°. Place the cubed sweet potatoes in a steaming pot (already heated) and allow to steam for 10 minutes then remove from heat and set aside. While the potatoes steam, fill a large, deep bowl with cold water to clean the leeks. Cut the tops and bottoms off the leeks, then cut horizontally, making sure you're using only the pale green part. Lay the halves on a cutting board and thinly slice the leeks and separate the rings before putting them in the cold water. Gently swirl them with your fingers to free any dirt or debris that is stuck to the little rings and allow them to soak.
Heat a large, oven safe pot or Dutch oven on medium high and add 2 tbsp. oil. When the oil is heated, add the chorizo and pepper, stirring to brown them evenly. Lay out a dishtowel and use your hands to carefully scoop the leeks from the water, put them in a single layer on the dishtowel, wrap them up and squeeze them over the sink to remove moisture. Add the leeks to the pot and stir. Add a couple pinches of salt and then toss in the steamed potatoes. Crumble the saffron threads and gently stir into the chorizo blend. Reduce heat to medium, add 1/2 cup of water, cover and allow to cook.
While the chorizo cooks, cut the cod into the dimensions of your choice and lightly season with salt and pepper. Remove the pot from heat and carefully place the cod on top of the chorizo blend. Season lightly with salt and pepper then drizzle the remaining 2 tbsp oil on top of the fish. Cook, uncovered, on the middle rack for 15 minutes, or until cod reaches your preferred level of flakiness. Remove from the oven, sprinkle on the parsley and serve.
*It should be noted that this makes an excellent breakfast taco when put on a warm tortilla with an egg on top.