Cod and Chorizo, yes please-o!

Folks, do you hate doing dishes?  I do.  I didn’t always, but now that I do it for four people, I hate it.  I hate it more than laundry, and I despise laundry.  

I was so excited that I made something that involved a pan and a knife.  That was it.  Want to know something even better?  It was really good.

From start to finish, it took me 30 minutes.  Rachel Ray, eat your heart out.

Baked Cod and Chorizo

from Real Simple

• 3 tablespoons olive oil
• 6 ounces chorizo or smoked sausage (such as kielbasa), thinly sliced
• 1 1/2 pounds Yukon gold potatoes (peel first, if desired), sliced 1/4 inch thick
• 3 leeks, white and light green parts only, halved lengthwise, rinsed, and thinly sliced into half-moons
• 1 cup low-sodium chicken broth
• 1/4 teaspoon crumbled saffron threads
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 2 1/2 to 3 pounds cod fillets
• 1/2 cup fresh flat-leaf parsley leaves, roughly chopped

• Heat oven to 400° F. 

  Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and brown on both sides. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, broth, saffron, 3/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Bring to a boil. 

  Meanwhile, rinse the cod and pat it dry with paper towels. Season with the remaining salt and pepper. Place it on top of the potatoes and drizzle with the remaining oil. Bake until the cod is the same color throughout and flakes easily, about 20 minutes. Sprinkle with the parsley and transfer to individual plates. 

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