Cod is inarguably the most familiar, wild-caught fish gracing the dinner tables in this country. Unfortunately, that familiarity has caused somewhat of a snub to the species, as if its quality depreciates with its popularity. Mild, with a medium-firm flesh, cod produces large, snow white flakes when cooked, and adapts to almost any cooking method and flavor. Abundant and easily found fresh and of high quality, it’s no wonder this subtly-flavored fish has endured the test of time.
Cod with potatoes is a common theme among countries around the world, with each region producing their own version of this harmonious match. In this Spanish-inspired recipe, I’ve taken the central theme of cod and potatoes and paired them with bold and distinctive flavors of spicy chorizo, smoky paprika, and complex saffron, which balance nicely with the delicate sweetness of the fish. A garlicky herb sauce adds a final punch.
Ingredients
Serves 4
Fish
1 ½–2 lbs cod, preferably center-cut filet for uniform thickness
2–4 tablespoons butter
Salt and pepper
Chorizo and Potatoes
4 ounces quality Spanish chorizo, sliced 1/8-inch thick
8 small golden potatoes, sliced ¼-inch thick
1 teaspoon smoked paprika
¼ teaspoon saffron thread, crumbled
½ cup water
Salsa Verde
1 cup parsley leaves
1 large clove garlic, roughly chopped
1 anchovy filet
3–4 tablespoons olive oil
1 teaspoon champagne vinegar
Salt and pepper
Method
1. Preheat the oven to 400 F. Cut cod into four serving pieces. Season liberally with salt and pepper. Over medium heat, melt 2 tablespoons butter in a well-seasoned, oven-safe pan. Cook cod, without turning, until golden brown and crisp on one side, about 3 minutes. Carefully transfer cod to a plate.
2. Add chorizo slices to pan and cook until browned and slightly crispy, about 1 minute. Transfer chorizo slices to a plate and set aside.
3. Melt a little more butter in pan, if necessary, then add potato slices in a single layer. Sprinkle potatoes with smoked paprika, salt, and pepper. Cook, undisturbed, until golden brown, about 5 minutes. Flip slices over, add water and saffron to pan, and cook until potatoes are almost cooked through, 3–5 more minutes. Return chorizo to pan. Taste and adjust seasonings, adding more salt, pepper, and spices to your liking. Place cod pieces on top of potatoes, and pour any juices from plate over fish. Transfer to oven and roast until cod is cooked through, about 8–10 minutes. Serve hot, garnished with Salsa Verde.
4. For Salsa Verde: Place parsley, garlic, and anchovy in the bowl of a food processor or blender. Add 2 tablespoons olive oil and the vinegar. Blend until emulsified, adding a little more olive oil to help bring it all together, if necessary. Season with salt and pepper. Spoon a dollop of sauce atop fish pieces to serve.
AUTHOR’S NOTE
To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical- and hormone-free meat
·wild-caught fish
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·sea salt
·raw and/or cultured milk and cream products
