Cod in saffron broth with chorizo
Serves 4.
FOR THE CLAM BROTH
| 3 | bottles (8 ounces each) clam juice |
| ½ | cup white wine |
| 1 | bay leaf |
| 5 | peppercorns |
| 1 | sprig fresh thyme |
1. In a medium pot, combine the clam juice, wine, bay leaf, peppercorns, and thyme. Bring to a boil, lower the heat, and simmer the broth for 30 minutes.
2. Strain the stock and keep warm.
FOR THE SPINACH
| Salt and pepper, to taste | |
| 1 | pound spinach, stems removed |
| 1 | tablespoon olive oil |
2. Rinse and dry the pot. Heat the oil, and when it is hot, cook the spinach for 1 minute or until most of the water has evaporated. Toss and season with pepper. Remove from the pan and keep warm.
FOR THE COD
| ½ | pound chorizo sausage |
| 3 | tablespoons olive oil |
| ½ | pound button mushrooms, quartered |
| Salt and black pepper, to taste | |
| 1 | small onion, cut into 1-inch dice |
| 1 | red bell pepper, cored, seeded, and cut into 1-inch dice |
| 1 | green bell pepper, cored, seeded, and cut into 1-inch dice |
| 2 | cloves garlic, thinly sliced |
| ¼ | cup white wine |
| Pinch of saffron | |
| 1½ | to 2 pounds fresh cod, cut into four pieces |
1. Slice the chorizo thickly into 10 pieces, then cut the pieces into strips.
2. Set the oven at 425 degrees.
3. In a large, flame-proof casserole (use the same pan you used for cooking the spinach), heat 1 tablespoon of the oil over high heat. Add the mushrooms and let them cook without moving for 1 minute. Sprinkle with salt and black pepper. Shake the pan and turn the mushrooms to brown the other side. Transfer them to a bowl.
4. In the same pan, heat 1 more tablespoon of oil. Cook the onion and red and green bell peppers with salt over medium-high heat, stirring often, for 8 minutes or until the onions are translucent. Add the mixture to the mushrooms.
5. Again in the same pan, add the remaining 1 tablespoon of oil. Cook the chorizo and garlic for 1 minute. Return the mushroom mixture to the pan and toss well. Add the wine and saffron. Bring to a boil. Let the mixture simmer until it reduces slightly.
6. Sprinkle the cod on both sides with salt. Place the cod fillets, skinned side down, in with the vegetables in one layer. Pour in enough clam broth to almost cover the fish. Bring the mixture to a simmer and cook for 2 minutes.
7. Transfer to the oven and cook for 8 minutes or until the fish flakes easily when touched with the tip of a knife.
8. In four large, shallow serving dishes, set some spinach on the bottom. Place a piece of fish on top and spoon vegetables and sauce around the fish. Serve with warm bread.
JILL SANTOPIETRO
