Surprised to see mild fish paired with a full-flavored sausage? We were, too, which is why we researched the pairing to see just what was going on. It turns out that there’s a long tradition in both Spain and Portugal of serving white fish with something more intense to balance out the flavors. In this fish recipe, rich, smoky chorizo turns plain old cod into a complex and flavorful meal.
- 2 tsp. extra-virgin olive oil
- 1 shallot, finely chopped
- 3 oz. Spanish chorizo, diced
- 1 tsp. chopped fresh thyme
- 1 pint grape tomatoes, halved
- 1/2 c. dry white wine, divided
- 1 15 oz. can great northern beans, rinsed
- 1/2 tsp. salt, divided
- 1 1/4 lbs. Pacific cod, cut into four pieces
- Freshly ground pepper, to taste
- Preheat your oven to 425°F, and coat a 9×13″ glass baking dish with cooking spray or a little neutral oil.
- Heat the olive oil in a saucepan over medium-high heat. Add the chopped shallot, chorizo, and thyme, then cook, stirring as needed, until fragrant.
- Add the tomatoes and half the white wine, and continue to cook, stirring occasionally, until the tomatoes have broken down and the wine has almost evaporated.
- Stir in the great northern beans and half the salt. Remove from the heat.
- Sprinkle your fish with the remaining salt and the pepper before placing it in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about a half cup per filet).
- Pour the remaining white wine into the pan and cover with foil. Bake until the fish is just cooked through, or about 15 to 20 minutes.
- Serve the dish with the sauce spooned over the top of each filet.
NOTE: Turkey kielbasa may be substituted for chorizo, and any mild white fish can be used in place of the cod.