Ingredients:
- generous pinch saffron threads
- all-purpose flour or instant flour, such as wondra , for dredging
- 1/2 cup plus a splash dry sherry
- 1 1-lb, thick center-cut fillet sustainable cod or black cod
- seafood seasoning , such as old bay
- 1 lemon
Directions:
- Cook's Note: To roast bell peppers, arrange them on a baking sheet and broil, turning occasionally, until the skins are blackened. Transfer the peppers to a bowl, cover and let cool. Peel and seed the peppers.
- Preheat the oven to 400 degrees F. Butter a casserole dish with 2 tablespoons butter.
- Heat 2 tablespoons butter in a medium saucepan over medium heat. Add the pasta and toast until golden. Stir in the rice and saffron. Add 3 cups stock and bring to boil. Reduce the heat to a simmer, cover and cook until al dente, about 17 minutes. Add an extra 1/2 cup water if the liquid evaporates before the rice is tender.
- Meanwhile, season some flour with the paprika in a shallow dish. Sprinkle the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat 3 tablespoons EVOO in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and crisp on both sides, 12 to 15 minutes. Transfer the chicken to a paper towel-lined plate to rest.
- Add 1 tablespoon EVOO to the skillet, then add the chorizo and cook until the fat begins to render, about 2 minutes. Add the garlic and onions and cook until soft, about 5 minutes. Deglaze with a splash of sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the peas, thyme and roasted peppers and immediately remove from the heat.
- Slice the chicken and combine with the rice mixture and chorizo-pepper mixture. Transfer to the prepared casserole dish. Bake until heated through and the bottom is crisp, 30 to 40 minutes. Add a splash of stock, about 1/2 cup, if the top of the casserole dries out too much.
- Meanwhile, cover the fish with about 1/2 cup kosher salt and let stand for 10 minutes. Rinse and pat dry. Season some flour with seafood seasoning in a small dish. Lightly dredge the fish in the flour and shake off the excess. Heat the remaining 1 tablespoon EVOO in a skillet over medium-high heat. Add the fish and cook until firm and opaque, 5 to 6 minutes, turning once. Transfer the fish to a plate. Add the shrimp to the skillet and cook until pink, 4 to 5 minutes. Add the lemon juice and 1/2 cup sherry, then swirl in the remaining 1 tablespoon butter until melted. Add the parsley.
- Flake the fish into pieces. Top the casserole with the fish, shrimp and sherry sauce. Divide among plates.
- Cook's Notes: Always buy seafood within 24 hours of serving.
- Quick-salting cod with salt is a technique of NYC chef George Mendez. It gives the fish a firmer texture and more pronounced flavor.
- The casserole can be covered and refrigerated before baking for a make-ahead meal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 863.53 Kcal (3615 kJ) | ||
| Calories from fat | 427.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.53g | 73% | |
|---|---|---|---|
| Cholesterol | 114.76mg | 38% | |
| Sodium | 1842.73mg | 77% | |
| Potassium | 743.02mg | 16% | |
| Total Carbs | 82.19g | 27% | |
| Sugars | 11.99g | 48% | |
| Dietary Fiber | 8.3g | 33% | |
| Protein | 25.49g | 51% | |
| Vitamin C | 91.2mg | 152% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 18.7mg | 104% | |
| Calcium | 103.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 145.38 Kcal (609 kJ) | ||
| Calories from fat | 72.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 73% | |
|---|---|---|---|
| Cholesterol | 19.32mg | 38% | |
| Sodium | 310.24mg | 77% | |
| Potassium | 125.1mg | 16% | |
| Total Carbs | 13.84g | 27% | |
| Sugars | 2.02g | 48% | |
| Dietary Fiber | 1.4g | 33% | |
| Protein | 4.29g | 51% | |
| Vitamin C | 15.4mg | 152% | |
| Iron | 3.2mg | 104% | |
| Calcium | 17.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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