COD WITH CHORIZO AND TOMATOES

WE SPENT TO GLORIOUS WEEKS IN TRURO ON CAPE COD WHERE WE ATE NOTHING BUT FISH — WELLFLEET OYSTERS, SEA SCALLOPS, LOBSTER, TUNA, SWORDFISH, AND MUSSELS.  EVERY DAY ON OUR WAY HOME FROM THE BEACH, WE’D STOP AT MAC’S SEAFOOD, WHERE THE DAY’S CATCH WAS DISPLAYED, GLISTENING, ON A BED OF SHAVED ICE.

COD WITH ITS FLAKEY, WHITE FLESH AND SUBTLE OCEAN FLAVOR CAN BE COOKED MANY WAYS, BUT IT LENDS ITSELF TO BRAISING SINCE UNLIKE HALIBUT OR SWORDFISH, COD DOESN’T GET TOUGH IF YOU OVERCOOK IT A BIT.

CHORIZO IS UBIQUITOUS IN SPANISH COOKING AND THE PORTUGUESE FISHERMAN, WHO ONCE MANNED A LARGE FLEET, INCORPORATE IT IN FISH SOUPS AND FISH STEWS.  FRESH TOMATOES CUT THE CHORIZO’S HEAT MAKING FOR A SIMPLE BUT COMPLEX DISH.  IF YOU WANT SOMETHING MORE ELABORATE, ADD MUSSELS AND SCALLOPS.  BUT FOR ME, THE COD WILL DO.

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