Baked Fish, Potatoes and Spanish Chorizo

This is a great spring or summer meal. First of all, it has an easy one pot type set up (always a plus) and it’s Spanish in influence, which always makes me think of sunny weather. You could easily skip the chorizo if you can’t find any (this requires the real, cured Spanish variety) but if you can track some down it’s highly recommended.

In the oven, the broth, spices, and chorizo kind of work this magic and transform into a thick, flavorful broth. The potatoes are well, potatoey and get all infused with that awesome broth and the fish makes it healthy for you. If you added some bread and a hunk of manchego cheese on the side, you would be even happier. Trust me on that.

As a side note: I often wonder how I got along in the world before I discovered smoked paprika.

Baked Fish, Potatoes and Spanish Chorizo
Adapted from Real Simple magazine; serves two, easily doubled.
1 tbsp Olive Oil, divided
1 Spanish Chorizo Sausage, sliced, then quartered
1/2 lb Red Potatoes, sliced 1/4 inch thick (or Yukon Gold)
1/4 cup diced Onion (white, yellow, or red will work)
Salt and pepper
1-2 cloves Garlic, minced
1/2 tsp Smoked Paprika
small pinch crumbled Saffron Threads
1/4 cup low sodium Chicken or Vegetable Broth
1/2 Orange, juiced
2 6 oz pieces of white Fish (Cod, Mahi Mahi, or Halibut)
chopped Parsley or Cilantro leaves for garnish

Preheat oven to 400 degrees F. Heat half the olive oil in a large ovenproof skillet over medium-high heat. Add the chorizo and cook, tossing occasionally, until golden, 2 to 3 minutes. Remove and set aside. In the chorizo-y oil, add the potatoes, onions, and a little salt and pepper. Cook, stirring occasionally, for about 10 minutes. Next, add the garlic, smoked paprika, saffron, broth, orange juice and toss the chorizo back in. Bring to a boil.

Season the fish with 1/4 teaspoon salt and a pinch or pepper. Place it on top of the potato mixture and drizzle with the remaining oil. Transfer the pan to oven and bake until the cod is opaque throughout, 10-15 minutes. Sprinkle with the parsley or cilantro before serving.