i had bought some cod at the local kroger the other day so i knew i wanted to make a dinner with it, but i had no idea it was going to be this good. like for real good & it is easy. i made a few changes to the recipe bc i had to work with what i had & what my grocery store allowed me to get.
here is what you will need:
- 2 chunky cod fillets (you could use haddock or pollock if you prefer)
- 100g diced cooking chorizo
- 1 pinch saffron threads
- 1 large glass white wine
- 1 small box visconti crushed tomatoes
- 1/2 tsp smoked paprika
- 1 can chick peas, drained and rinsed
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 Knorr chicken stock pot cheats in 31/2 cups boiled water
- Juice of 2 juicy lemons
- 2 tsp sugar
- Fresh flat leaf parsley
- Olive oil for cooking
- Extra virgin olive oil for finishing
- Sea salt and black pepper
- rice to serve with
*big thanks to my husband for sharpening knives & cutting stuff for me.
fry chorizo in some olive oil until edges are a little crispy - when it is done put it to the side in a bowl
pour yourself a glass of the wine you will be using. you really need to make sure it is going to work for you.
i usually use cheaper wine if i am cooking with it unless it is a dessert. you can't go cheap on dessert you guys.
add your onion to the oil left from the chorizzo & then add garlic.
let the onion cook for a minute or two before you add the garlic.
this smell makes me the happiest person in the world.
now add your saffron, your wine, your stock, your box of visconti, & your sugar- bring to a simmer.
taste & add your salt & pepper to taste. i did a lot of tasting, bc it was so good.
add your can of drainer & rinsed chickpeas, lemon juice & cook for about 5-6 minutes.
add your cod filets, & chorizzo- put the lid on & let simmer for 8-10 minutes.
sprinkle dish with fresh parsley
* i grow my own- its such a good feeling to go outside & cut your own, or pick your own veggies.
i served this straight from the pan & with rice.
i love one pot meals.
cory loved it.
i loved it.
you will love it.
thank you to the kitchen alchemist for getting my creative brain going with this dish. you are the bomb.