Cod With Leeks, Chorizo And Pimenton | Cruise Scoop
BY CHEF HUGH ACHESON 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...
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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
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