Poached Cod in Saffron Broth with Spanish Style Chorizo
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 large shallots, chopped
- 3 ounces Spanish chorizo, sliced into 1/4 inch rounds
- 4 garlic cloves, minced
- 1/4 teaspoon saffron threads, crumbled
- 1 (8 ounce) bottle clam juice
- 3/4 cup water
- 1/2 cup dry white wine
- 4 ounces baby red potatoes, sliced 1/4 inch thick
- 1 bay leaf
- 4 (6- to 8-ounce) cod filets (you can also use halibut, rockfish, or haddock)
- Salt and pepper
- 1 teaspoon fresh lemon juice
- 2 tablespoons minced fresh parsley
Instructions
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