Two pounds of fresh Cod or Scrod
1/8 teaspoon of salt
One small onion
1/4 pound of Smoked Chorizo (slice into thin rounds and cut in half)
1/8 teaspoon of Smoked Spanish Paprika or Pimenton (locate through either The Market on Front Street in Greenport or The Salamander Gourmet Deli on First Street in Greenport). If not, visit Tienda.com for Spanish products.
1 lb. of Kale or any of your favorite leafy greens like Escarole, Swiss Chard or Spinach.
Extra Virgin Olive Oil
Fresh Parsley
Clove of garlic (Cod is very delicate and you do not want to over power it with garlic)
Purchase two pounds of fresh cod or scrod (one pound for tonight’s meal and one for another day) We like Alice’s Fish Market in Greenport or Charlie’s Southold Fish market
Season with salt and pinch of smoked paprika
Chop one small onion
Chop one clove of garlic
Bottle of Spanish Albarino or a Portuguese Vinho Verde (for cooking and drinking with dinner)
Prep
You will need one large sauté pan and one medium-sized sauce pan
Chop fresh parsley – ¼ cup for garnish and set aside.
In saucepan add half of small onion and one clove of garlic with 2 tablespoons of olive oil and add Kale and pinch of salt. Cover and let steam for 5 to 7 minutes (less if you have choses another leafy green).
Then in another large sauce pan heat two tablespoons of olive oil and add thinly sliced and halved chorizo and quickly saute for 2 to 3 minutes. Remove the chorizo from the pan (do not drain oil) and add additional tablespoon of olive oil to the drippings. Now place your seasoned cod filets and brown on one side for 3 minutes.
Turn over, and deglaze pan with 1/4 cup of Albarino or a crisp Vinho Verde. Turn off flame and leave in pan without touching until ready to serve. Finish cooking (2 to 3 minutes) at time of serving.
Serve in bowl – place bed of kale first, then fillet of fish, the broth from the fish and sprinkle with parsley. Serve with crusty bread or roasted potatoes.
