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
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