Cod with chorizo, white wine, onions and potatoes. It’s quick guys! The story goes something like this. It’s 4:30 pm. You’re cruising the grocery store looking for dinner and you can’t bear one more frozen meal. You need flavour, you need comfort and you want healthy. Here’s what you do. Stop by the deli and get them to slice you some chorizo. Then pick up cod pieces, fresh or frozen. When you get home, sauté chorizo, onions, and grape tomatoes. Splash with white wine. Add potatoes and cover till softened. Place cod on top and recover pan for 10 minutes till cod is still juicy and starting to flake. Serve with a fistful of steamed green beans. You’ve got dinner! Of course it’s easier yet if you shop ahead of time. Ahem.

Tomorrow turn the leftovers into Cod Potato Chorizo Soup. There you have it, two yummy, healthy weeknight meals back to back. Enjoy your week you wonderful, hard working person! The weekend is almost here :)

The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.
Laurie Colwin, American novelist and food writer

The Recipe

Cod with chorizo, white wine, onions and potatoes
 
Prep time
Cook time
Total time
 
Cod with chorizo, white wine, onions and potatoes. Rich, wholesome comfort food.
Author:
Recipe type: Main
Ingredients
  • 2 tbsp   Good Olive Oil
  • ⅓ lb (150 g)   Chorizo, sliced thin (Get the deli to do this for you.)
  • 1     large Onion, chopped small
  • ½ lb (230 g)   Potatoes, sliced ¼” thick
  • 1 tsp     Black Pepper, fresh ground, to taste
  • ¼ c     White wine
  • 1⅓ lb (600 g)   Thick Cod pieces
  • 2 c     Grape Tomatoes
  • ¼ lb (100 g)   Italian Parsley or Kale (leaves only), roughly chopped
Instructions
  1. In large lidded frying pan, add olive oil, chorizo, onions and pepper. Set heat to medium-low and sauté for 5 minutes, stirring occasionally until chorizo releases its red oil.
  2. Add potatoes and grape tomatoes to pan and splash with wine. Increase heat to medium. Cover and cook 10 minutes until potatoes are tender but not quite ready to eat. Stir partway through.
  3. Lay fish on top and sprinkle with parsley and a few grinds of pepper. Cover and cook approx. 10 mins, until the fish is still moist, has turned white, and flakes when prodded with sharp knife. The parsley should be soft but still rich green in colour, and the potatoes should be fork tender but not mushy.
  4. Save leftovers for Potato Chorizo Tomato Soup
Notes
Save prep time by having the deli thinly slice your chorizo.