Seafood and pork have a long history together. In this one-pan dinner, cod and Spanish chorizo—the dry, cured kind, often sold in a link like salami—showcase why the ingredients make such a great pair. Using rendered chorizo to cook down garlic, tomato paste, and sherry vinegar creates a red-tinged mixture at the bottom of the pan; with water, it becomes a flavorful braising liquid for sturdy greens, then warming canned chickpeas, and finishing your previously seared fish. Finishing the lean, flaky fish in liquid ensures gentle cooking—nothing rubbery or overdone here! Crispy chickpeas (made first, in the same pan!) add a textural garnish. Add a piece of crusty bread for sopping up all the extra sauce and you have a dish that’s fast enough for a weeknight but elevated enough for company.
For an extra fiery version of this dish, swap in a tablespoon of Calabrian chile paste for one of the two tablespoons of tomato paste (you’ll want to still use a bit of tomato paste to ensure the sauce gets some color).
Recipe information
Total Time
45 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Place ⅓ cup all-purpose flour in a shallow bowl. Season 1–1½ lb. skinless cod fillet, cut into 2–4 pieces, patted dry, on both sides with kosher salt and freshly ground black pepper, then press one side into flour to coat and tap off excess.
Step 2
Heat 2 Tbsp. extra-virgin olive oil in a medium high-sided skillet over medium-high. Cook ½ cup chickpeas, rinsed, tossing often, until crisp, about 3 minutes. Using a slotted spoon, transfer to a small bowl; season with salt.
Step 3
Reduce heat to medium. Cook cod, flour side down, in oil left in pan until light golden underneath, about 3 minutes. Transfer to a plate and arrange browned side up.
Step 4
Cook 4 oz. smoked Spanish chorizo, casing removed if needed, cut into very small pieces, in same pan, stirring often, until oil is red and chorizo is starting to crisp, about 1 minute. Add 5 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 1 minute. Add 2 Tbsp. sherry vinegar, 2 Tbsp. tomato paste, and ¼ tsp. crushed red pepper flakes and cook, stirring often, until combined about 1 minute. Add 1 medium bunch kale, ribs and stems removed, leaves torn into large pieces (about 4 cups), and stir to coat, then add 2 Tbsp. unsalted butter, remaining chickpeas, a pinch of salt, and 1 cup water. Cook, tossing often, until kale is wilted, about 3 minutes.
Step 5
Arrange cod, browned side up, in pan; simmer, spooning sauce over, until cooked through, about 3 minutes. Top with crisped chickpeas and season with black pepper.
Recipe notes
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