Chorizo - Spanish spicy sausage with lots of paprika. Sausage cut into small pieces and fry in a dry pan. Chorizo is quite oily, the photo shows how much fat stood out. I usually drained most of it, leaving about a tablespoon in the pan. But if excess fat is not a problem, leave whole, this dish will benefit in the taste.

To the fried chorizo add the cooled boiled potatoes, cut into slices, lightly fry. Pour in the cider.

Add tomato pieces in own juice (in summer it is better, of course, fresh tomatoes without skin) and chopped and washed leeks. Cover and simmer 10 minutes. Check the sauce for taste and add as needed salt and pepper. I don't usually add.

At this time, cut into portioned fillets of cod, it is important that the thickness of the slices was approximately the same. If You, like me, a whole fillet, the part of the tail cut long and fold in half, thus and this, more subtle part is the same thickness as other portions. Season with salt to taste.

Potato pour the mixture into a form suitable for the oven. Put the cod portions, and gently press immersing them in the sauce. Bake in a preheated 180 C oven for 15-20 minutes, depending on thickness of fillet. Not pereikite, the fish should remain juicy.

Serve in deep bowls, sprinkle with chopped parsley. Very tasty with a cold cider. Plantago appetite!