The dish is complete with a side of gently seasoned spinach that gets cooked just with the water clinging to its leaves, and then topped with toasted pinenuts. Cook, relax, and enjoy!
What you’ll need: 2 links chorizo
8 oz sweet potatoes
a small pinch of saffron threads
2, 6 oz cod fillets
0.4 oz parsley stems
1 bunch large leaf spinach
1 tablespoon pinenuts
freshly ground black pepper
Heat oven to 400° F. Thinly slice the chorizo. Wash then thinly slice the sweet potato with the skin on. Remove ends from shallot, cut in half, peel, then thinly slice. Remove leaves from parsley stems (¼ cup leaves) and roughly chop.
Place pine nuts in a dry skillet over medium heat and stir until slightly toasted, about 2-3 minutes. Remove. Heat 1 tablespoon oil in the skillet over medium-high heat. Add the chorizo and cook, tossing occasionally, until browned, 1-2 minutes. Remove, leaving oil in pan.
Cook sweet potatoes
Add the sweet potatoes, season with salt, and cook, stirring occasionally, until browned, about 7 minutes.
Add rest of ingredients
Add the shallots, saffron, ½ cup water, ½ teaspoon salt, and 1/8 teaspoon pepper. Bring to a boil. Stir in chorizo then transfer mixture to a baking dish, pushing all to the sides. Reserve skillet.
Season the cod with salt and pepper. Place it in the middle of the baking dish and drizzle with 2 teaspoons of oil. Transfer the baking dish to oven and bake until the cod is opaque throughout, about 12-15 minutes.
Meanwhile, remove stems from spinach and wash well. Heat the reserved skillet over high heat and add spinach with water clinging to the leaves. Season with salt and pepper and cook until wilted. Sprinkle with pine nuts and serve with cod, potatoes and chorizo sprinkled with parsley. Enjoy!