Friday, March 7, 2014

Simple Seafood

Cod - An Easy Weeknight Dinner

The Seafood Department at Jungle Jim's International Market is teeming with fresh, frozen and fabulous fish. Cod is a mild, flaky fish that is a great choice for an easy weeknight dinner. You can buy frozen cod in blocks, but the fish counter boasted a fine display of fresh, skinless fillets that would work well for our Spanish Baked Cod with Chorizo. A simple preparation will have dinner on the table in under an hour - give it a try!

This baked cod recipe serves 4 people; however, it can easily be halved (if you are cooking for 2 people) and that's exactly what we did today. You'll need a pan that can go from stove top directly to the oven. We used a 9-inch Le Creuset pan for a half recipe. For the full recipe, use an ovenproof 11 - 12-inch skillet.

Yukon Gold potatoes can be purchased in bulk or in bags. We used small bulk potatoes and sliced them 1/4-inch thick. Leeks should be well washed of grit. Cut off the dark green top. Slice the leek in half lengthwise and then thinly slice into half-moon shapes. We used Goya brand chorizo that we thinly sliced - a little less than 1/4 inch. Preheat your oven to 400 degrees.

Add 1 tablespoon olive oil to the pan and then saute the chorizo for 2-3 minutes until lightly browned. 

Add the potatoes and cook for about 10 minutes until softened and lightly brown. Add the leeks and everything but the cod; stir gently to mix. 

Arrange the cod on top, sprinkle with salt and pepper and drizzle with the remaining 1 tablespoon of olive oil. Put the ovenproof skillet in the oven and bake 18-20 minutes. The cod is done when it flakes easily. Sprinkle with chopped parsley and enjoy!

Spanish Baked Cod with Chorizo

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

Preheat oven to 400°. Heat 1 tablespoon olive oil in a large ovenproof skillet or shallow casserole over medium heat. Add sliced chorizo and cook, tossing occasionally, until lightly browned, 2-3 minutes.

Add potatoes and cook, stirring occasionally, for 10 minutes, until they begin to brown. Add the leeks, saffron, sherry and salt and pepper to taste; stir gently. 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.

Transfer the skillet to the oven and bake until the cod flakes easily, 18-20 minutes. Sprinkle with parsley and serve.

Serves 4

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