Cod With Leeks, Chorizo And Pimenton | Cruise Scoop

Ingredients

• 4 cod filet portions (5-ounce each, 1 inch thick is best)
• 1 teaspoon fine sea salt
• 2 large leeks
• 1/2 pound of Portuguese chorizo
• 4 tablespoons (1/2 stick) unsalted butter
• 2 cups dry fino sherry
• 1/2 teaspoon Spanish pimenton dulce
• 3 cloves of garlic, finely minced
• 4 cups chicken stock
• 2 bay leaves
• 2 tablespoons olive oil