Cod with Chorizo and Potatoe

1 4-5oz cod fillet

2 tablespoons olive oil

4 ounces Spanish chorizo (cured sausage), thinly sliced

1 medium Yukon gold potato, sliced 1/4 inch thick

1 leek (white part only), cut into thin half-moons

1/4 teaspoon crumbled saffron threads

1/2 cup water

salt, pepper and olive oil

1/4 cup fresh flat-leaf parsley, roughly chopped

Heat your oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, 2 to 3 minutes. 

Add the potatoes and cook, turning the slices once, for a couple of minutes, just until they take on some color. Add the leeks, saffron, and water.  Season with a big pinch of salt and pepper. Bring to a simmer. Season the cod with salt, pepper and a drizzle of olive oil. Place it on top of the potatoes and transfer the skillet to the oven. Bake until the cod is opaque throughout, 15 to 20 minutes (depending on the thickness of your cod).