The Three Cs: Cod, Cabbage and Chorizo

Sorry, no pics - the meal disappeared too fast!!

Ingredients:

• 1 large cod fillet (about 1.5 lbs),  cut into 1.5" slices
• 1 Spanish chorizo,  1/4" slices  (alternative: coarsely chopped bacon or pancetta)
• 1/4 head white cabbage,  coarsely chopped
• 4, yes 4, cloves of garlic,  crushed and coarsely chopped
• 6 medium potatoes,  finely sliced (about 1/4")
• 5 large mushrooms,  quartered
• Spanish brandy for deglaze,  about 2 tablespoons
• Spanish sherry (Palo Cortado or Amontillado) for sauce - about 1 cup
• Water for sauce, about 1 cup
• Salt for seasoning
• Handful of fresh parsley (or oregano), finely chopped
• Plenty of olive oil

Fresh bread or baguette (for mopping up sauce)

Instructions:

1.  Sprinkle chopped herbs and pinch of salt on the fish;  press herbs down into the fish
2.  Pre-heat oven to 400 F
3.  Heat large french oven (le creuset) and add plenty (say 1/4 cup) of olive oil
4.  Gently fry potatoes for 5 mins, stirring frequently to coat well in oil and prevent sticking
5.  Add the garlic and mix well;  cook for a further 2 minutes
6.  Move potatoes and garlic to edge of the pan and add chorizo in the middle;  cook for a few minutes then stir well
7.  Cook mixture for another 3 minutes then add the brandy to deglaze
8.  Add the cabbage and mushrooms and mix well
9.  Add the sherry, turn up the heat and bring to a boil
10.  Reduce the sauce a little,  then add the water and bring back to a boil,  then cover with a lid and simmer;  monitor level of the sauce - it shouldn't be soup, but should be enough to steam the fish
11.  Heat a frying pan and add a dash (1 tbs) of olive oil
12.  Gently put the fish chunks in the pan and sear for a few minutes
13.  Take the frying pan off the heat and carefully add contents (fish and juices) to the potato/chorizo mixture - leave on top
14.  Add a lid and put in the oven for 10 minutes
15.  Serve with fresh bread