3 years ago

dinner the whole family will love


  • 2 tablespoons olive oil
  • 4 ounces Lunds & Byerlys Smoked Chorizo Sausage, thinly
  • 1 pound Yukon gold potatoes, sliced ¼ inch thick
  • 2 leeks (white and light green parts), cut into thin
  • ¼ teaspoon crumbled saffron threads
  • Kosher salt and black pepper
  • 1 (1½-pound) cod fillet
  • ¼ cup fresh flat-leaf parsley, roughly chopped


  1. Heat oven to
    400 F.

  2. Heat 1
    tablespoon of the oil in a large ovenproof skillet over medium-high heat. Add
    the sausage and cook, tossing occasionally, until browned, 2 to 3

  3. Add the
    potatoes and cook, stirring occasionally, for 10 minutes.

  4. Add the leeks,
    saffron, ½ cup water, ¾ teaspoon salt, and ⅛
    teaspoon pepper. Bring to a boil.

  5. Season the cod
    with ½ teaspoon salt and ⅛ teaspoon
    pepper. Place it on top of the potatoes and drizzle with the remaining
    tablespoon of oil.

  6. Transfer the
    skillet to oven and bake until the cod is opaque throughout, 15 to 20 minutes.
    Sprinkle with the parsley before serving.

Recipe adapted from Real