Baked Cod and Chorizo

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It took me some time to figure that cabillaud is the French word for cod fish. Before I knew about it, I had already used cabillaud for a few recipes that require a fish of any kind. The thai fish curry recipe was one, though I partly regretted it because I felt I could have used a cheaper kind of fish and yet, it would be even tastier than using cabillaud.

The cod fish also reminded me of the favorite fish meal I had in Porto. I also later found out that bacalhau is then its Portuguese word. Coincidentally just after the trip to Porto, I casually picked up this recipe, with no reason that I was craving for it or whatsoever. As it turned out, it resembled closely with the bacalhau com batatas I happily enjoyed in Portugal.

Anyhow, this cod fish recipe is very easy to make, yet the flavors of each ingredient in this dish blend so well together that it’s amazingly refreshing. What more when you pair it with a heavenly Portuguese red, it’s “Muito delicioso!”

Baked Cod and Chorizo

Baked Cod and Chorizo


  • 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, 1/2 cup water, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil.
  3. Season the cod with 1/2 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.

Recipe adopted from Real Simple.

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