Did you know there are two types of chorizo? There is a Spanish type and a Mexican type. From what I’ve read, and I may be completely wrong, so someone feel free to correct me, the Spanish is usually cured and spiced with paprika and the Mexican is usually not cured and it is spiced with peppers. The grocery store that I’ve started shopping at has fresh chorizo sausage and I was curious to try it, I think it’s the Mexican variety (again, excuse my ignorance)! When I saw this recipe in the January/February issue of Eating Well magazine, I knew I wanted to try it. It is a wonderful, rustic recipe, very hearty. I would have never thought to combine fish and sausage in a dish. Even though, my sausage was the wrong kind of chorizo (maybe?), it was still very good. I served it over rice.
Baked Cod with Chorizo and White Beans
Eating Well January/February 2008
1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
2 ounces Spanish chorizo or turkey kielbasa, diced
1 teaspoon chopped fresh thyme
1 pint grape tomatoes, halved
1/2 cup dry white wine, divided
1 15-ounce can great northern beans, rinsed
1/2 teaspoon salt, divided
1 1/4 pounds Pacific cod, cut into 4 pieces (I used one pound)
Freshly ground pepper to taste
1. Preheat oven to 425°F. Coat a 9-by-13 inch baking dish with cooking spray.
2. Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
3. Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.