- Place 2 Tbsp olive oil in an 8-inch or so wide pot set over medium, medium-high heat. Add the onion and cook until softened, about 3 to 4 minutes. Mix in the garlic, chorizo, paprika and oregano and cook and stir 1 to 2 minutes more. Pour the wine into the skillet and reduce it by half. While that occurs, preheat oven 400 F. Set out a 13- x 9-inch baking dish.
- When wine has reduced by half, add the stock and diced tomatoes to the pot and bring to a gentle simmer. Lower heat as needed to maintain that gentle simmer. Simmer 5 minutes, season and taste with salt and pepper, if needed, and then spoon tomato mixture into the 13- x- 9-inch baking dish.
- Set the pieces of cod on top of the tomato mixture. Set the olives around the cod. Drizzle each piece of cod with a little olive oil, and season with salt and pepper. Now bake cod, uncovered, 12 to 14 minutes, or until cooked through. Top and garnish the dish with small parsley sprigs and serve.
Note: Cured, ready to eat, chorizo sausage is sold in our Deli Department. Continental brand wine chorizo was used when testing this recipe, but other types will also work. Be sure to thinly slice the chorizo. Rich, red, Hunt’s brand heirloom diced tomatoes were used when testing this recipe. Smoked paprika is sold in our bottled herb/spice aisle. If unavailable, regular paprika will also work here, but you will not have the pleasing smoky flavour smoked paprika provides.
Options: If you can’t have wine, simply replace it with 1/2 cup more stock, reducing it by half as called for the wine.
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Directions
- Place 2 Tbsp olive oil in an 8-inch or so wide pot set over medium, medium-high heat. Add the onion and cook until softened, about 3 to 4 minutes. Mix in the garlic, chorizo, paprika and oregano and cook and stir 1 to 2 minutes more. Pour the wine into the skillet and reduce it by half. While that occurs, preheat oven 400 F. Set out a 13- x 9-inch baking dish.
- When wine has reduced by half, add the stock and diced tomatoes to the pot and bring to a gentle simmer. Lower heat as needed to maintain that gentle simmer. Simmer 5 minutes, season and taste with salt and pepper, if needed, and then spoon tomato mixture into the 13- x- 9-inch baking dish.
- Set the pieces of cod on top of the tomato mixture. Set the olives around the cod. Drizzle each piece of cod with a little olive oil, and season with salt and pepper. Now bake cod, uncovered, 12 to 14 minutes, or until cooked through. Top and garnish the dish with small parsley sprigs and serve.
Note: Cured, ready to eat, chorizo sausage is sold in our Deli Department. Continental brand wine chorizo was used when testing this recipe, but other types will also work. Be sure to thinly slice the chorizo. Rich, red, Hunt’s brand heirloom diced tomatoes were used when testing this recipe. Smoked paprika is sold in our bottled herb/spice aisle. If unavailable, regular paprika will also work here, but you will not have the pleasing smoky flavour smoked paprika provides.
Options: If you can’t have wine, simply replace it with 1/2 cup more stock, reducing it by half as called for the wine.