Cod With Leeks, Chorizo And Pimenton (Windstar)

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

Dry the cod well with paper towel and season with ½ teaspoon of salt. Place in fridge.

Cut the leeks down the middle lengthwise and rinse well under cold running water. Pat dry, discard the dark green of the leek and slice the white and pale green into ½ inch slices, against the grain. Cut the chorizo into ¼ inch thick rounds.

In a large pan over medium heat, melt the butter. When the butter bubbles and froths, add the leek and the chorizo. Cook for 7 minutes and then add the sherry. Cook for five minutes and then add the smoked paprika and the minced garlic. Add the chicken stock and the bay leaves to the pan and simmer for ten minutes. Season the poaching broth with the remaining salt. Lower heat to medium low while you sear the fish.

To sear the fish, heat a separate large frypan (I like non-stick for this) over medium high heat and remove the fish from the fridge. Dry the cod well again with paper towels. Add the olive oil to the pan and sear off the fish for three minutes until the one side is golden brown. Remove the seared fish and place into the poaching liquid, seared side up. Cook for eight to ten minutes on medium low heat, or until the cod is done.

Serve simply. Remove a portion of the fish, place in a coupe and then spoon the broth, leeks and chorizo over the fish.