Cod, Chorizo, & Chickpea Stew

Ingredients

• 1 lb Fogo Island Cod fillets, cut into 4 pieces
• 4 tbsp olive oil
• 250g sliced Spanish chorizo
• 2 cups diced Spanish onions
• 2 tbsp minced garlic
• 1 tbsp sweet smoked paprika
• 1 tsp ground cumin
• 2 bay leaves
• 125 mL Ruby Port*
• 400 g diced tomatoes (fresh or canned)
• 1 L fish or chicken stock
• 1 tbsp sobrasada*
• 1 cup piquillos*
• 400g chickpeas (canned) or 200g dried chickpeas, cooked and strained )
• 2 medium Yukon Gold potatoes, cubed 1”
• 100g smoked ham
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh thyme
• Pinch of saffron
• Kosher salt
• black pepper