This recipe for Portuguese Cod with Potatoes and Chorizo is on regular rotation at our house. It is inspired by a recipe Lenny’s mom makes. It is so easy to make as well as delicious.
Disclosure: This post is in partnership and sponsored by Sitka Salmon Shares. As always all opinions expressed are 100% my own.
I am always looking for clean fish to add to our diet. When Sitka Salmon Shares reached out to see if I would be interested in trying the products, I jumped at the opportunity. They sent us a well-packaged box full of salmon as well as pacific cod.
Fish is one of the hardest ingredients to shop for as I am very careful as to where our fish comes from. I am not a fan of farm-raised fish and would rather go without. One of the things I loved about Sitka Salmon Shares before even trying their product was that their fish is wild-caught and traceable.
Wild: their fish is caught from the pristine waters of Southeast Alaska and the North Pacific. More than 90% of the seafood consumed in the US is imported – which I find disturbing.
Fishermen-Focused: Each fish is individually caught by one of their fishermen-owners or partner fishermen. Ownership makes them distinct from the competition and creates a system that values hard work, high-quality fish, and low-impact harvesting methods
Responsible: fish is harvested using fishing methods that minimize negative ecological impacts, they never use high impact trawls or bottom trawls. Alaska fisheries management system is the strictest in the world.
Traceable: the fish is traceable to where it came from. 20 – 60 percent of fish in the US are mislabeled.
Premium: blast frozen at the peak of freshness to ensure amazing flavor as well as quality. In the continental US, the average “fresh” fish at the grocery store is weeks old – (Cooking Light). Fish is one of nature’s most perishable and delicate foods. It spoils quickly, with decomposition beginning the moment it’s plucked from the water. For this reason, Sitka Salmon Shares blast-freeze their fish in small batches at -33°F or colder, right after it is delivered by their fishermen. This method freezes the fish solid in two hours or less, quickly locking in the fresh taste as well as texture.
Conscientious: Carbon offsets purchased and 1 percent of revenue donated to efforts promoting small-scale fisheries and conservation in Alaska. They are working toward being carbon neutral by 2023.
Home delivered: directly to your door along with recipes and a newsletter telling you about the fishermen who caught your catch.
Sitka Salmon Shares hit all the must-haves for me when purchasing fish, and their products taste exceptionally fresh. Frozen fish can tend to be mealy in texture as well as having a bland taste or overly fishy. Both the cod as well as the salmon we tried was very firm, clean-tasting like the sea, and not fishy at all. I was very impressed as was Lenny and he is even pickier than I am.
To get you excited about making better choices with eating fish I want to offer you this incentive. Use the discount code below to receive $25 off the following shares: Premium Sitka Seafood Share, Sitka Seafood Share, or the Sitka Salmon Share – code will not work on the Taste of Fall Share. Code: Chez (expires the end of June 2020) – Sitka Salmon Shares
Cod is an important part of the Portuguese diet. Most often they use salt cod but why not change things up by using freshly caught Pacific Cod. This recipe for Portuguese Cod with Potatoes and Chorizo was inspired by a chicken recipe that Lenny’s mom makes. Her recipe is loaded with potatoes, chicken, and spicy chorizo. I replaced the chicken with Pacific Cod and I added cherry tomatoes. The cherry tomatoes created a lovely sauce that can be drizzled over the fish.
Portuguese Cod with Potatoes and Chorizo
- 1 pound small yellow or red potatoes, cut in halves
- 1 8 ounce chorizo, cut into thin circles
- 2 tablespoons olive oil
- 1 pound pacific cod, any skin removed
- 1/2 pint cherry tomatoes, larger ones cut in half or in quarters
- 1 medium garlic clove, thinly sliced
- 2 tablespoons Italian parsley, finely minced
- kosher salt to taste
- black pepper to taste
- Preheat oven to 425.
- Mix the potatoes along with the chorizo and 1 tablespoon of olive oil. Pour into a baking dish. Place into the oven and roast for 30 – 45 minutes, until the potatoes are fork-tender. The timing depends on how hot your oven runs.
- While the potatoes are roasting mix the cherry tomatoes with 1 tablespoon of olive oil and the garlic. Sprinkle a small amount of salt and pepper over the top and stir.
- Remove the potatoes from the oven, lay the cod on top, then pour the cherry tomato mixture over the cod. Place back into the oven and cook for 12 – 15 minutes; until flakey but still firm.
- Remove from the oven, sprinkle the parsley over the top, and let sit 5 minutes.