The article describes a one-pan dinner recipe featuring cod and Spanish chorizo, highlighting the harmonious pairing of these ingredients. The cooking method involves utilizing rendered chorizo to infuse flavor into garlic, tomato paste, and sherry vinegar, creating a robust braising liquid for kale and chickpeas. The dish ensures the fish remains tender by finishing it in the flavorful broth, avoiding rubbery textures. There's an option to elevate the dish with added heat from Calabrian chile paste. It’s presented as a meal suitable for both quick weeknight dinners and upscale gatherings, complemented by crusty bread for serving.
Using rendered chorizo to cook down garlic, tomato paste, and sherry vinegar creates a flavorful braising liquid, ensuring nobody's fish is rubbery or overdone.
For an extra fiery version, swap in a tablespoon of Calabrian chile paste for one of the tomato paste tablespoons—this maintains sauce color while adding heat.
Crispy chickpeas provide a delightful textural garnish, enhancing the dish while crusty bread is perfect for sopping up the extra sauce.
This one-pan cod and chorizo dish is quick enough for a weeknight but elevated enough to impress guests at dinner.
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