Spicy and lively, this tomato broth is stippled with nubs of Spanish chorizo. Don't use the Mexican kind—it's entirely different. If you can't get your hands on this tasty, dry sausage, you can substitute bits of pancetta. Unfortunately, you'll also lose loads of depth and smoky flavor.
While this dish traditionally calls for the cod to be poached in the broth, I like the textural contrast of crispy, skin-on fish. Just take care not to overcook your fish—a few minutes on both sides is all it needs. Pull it from the heat when it's firm and no longer translucent, right about the moment before you think it's done.
If cod isn't in the cards, any other flaky white fish, including tilapia, will do the trick. Just reduce the cooking time for a thinner fillet.
To make this a more substantial meal, serve with roasted potatoes or saffron-infused rice.
Note: Paprika-scented Spanish chorizo is worlds apart from the Mexican version, so they aren't interchangeable. Buy it at well-stocked grocery stores, or order it from a purveyor like www.tienda.com.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.