One Pot Cod with Chorizo, Potatoes and Paprika Aioli
Ingredients: serve 4
1 pound Yukon gold potatoes, scrubbed and cut into ¾ inch dice
3 tablespoons extra virgin olive oil salt and pepper
½ teaspoon smoked paprika
4 garlic cloves, minced
6 ounces chorizo, cut into ¼ inch dice
2 leeks, white and light green parts only, halved lengthwise and sliced thin
1 (14.5 ounce) can diced tomatoes
1 cup white wine
4 skinless cod fillets (6 to 8 ounces each), ¾ to 1 inch thick
¼ cup chopped fresh parsley
- Combine potatoes, 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper in a microwave-safe bowl. Microwave on high power, covered, until potatoes begin to soften, 4-7 minutes. Whisk the mayonnaise, paprika, 1 clove garlic and extra tablespoon olive oil in a bowl. Season with salt and pepper and set aside.
- Heat remaining tablespoon oil in pot over medium - high heat until bright. Add the sausage and cook until sausage is lightly browned, about 3 minutes. Using a slotted spoon, transfer sausage to the plate, leaving the fat in the pot. Add the leeks and cook until beginning to soften, about 5 minutes. Add the remaining garlic and cook until fragrant, about 30 seconds. Add tomatoes, wine and potatoes. Lower the heat to medium and simmer covered until the leeks and potatoes are tender, about 5 minutes. Add the chorizo and season with salt and pepper
- Pat fish dry with paper towels and season with salt and pepper. Nestle fish on top of the potato mixture and simmer, covered, until cooked through, however, for 6-8 minutes. Sprinkle with parsley. Serve with paprika mayonnaise.