2 tablespoons olive oil
4 ounces of chorizo
1 pound of potatoes
2 chopped leeks
1/4 teaspoon crumbled saffron threads
Sea salt and black pepper
1 large or 2 small cod fillets
1/4 cup fresh flat-leaf parsley
-Preheat your oven to 205ºC.
-Heat a tablespoon of olive oil in a deep pan over a medium-high heat. Chop the chorizo and put it in the pan. Cook for 3 minutes, or until browned, tossing occasionally.
-Chop the potatoes and add to the pan, stirring occasionally, for 10 minutes. Add the leeks, saffron, ½ cup of water, ¾ teaspoon of salt, and 1/8 teaspoon of pepper, and bring to the boil.
-Season the cod with salt and pepper, to taste. Set it on top of the potatoes and drizzle with the other tablespoon of olive oil. Put the pan in the oven and bake for 15 to 20 minutes. Garnish with roughly chopped parsley and serve.