Cod with Chorizo and Tomato

Cod or Haddock are a perfect base for flavors like capers and tomatoes.  Pair them with the rich depth of chorizo or linguica sausage, and you have a dish for a party!
3 5-inch links fresh chorizo, sliced
1 lb grape tomatoes, ideally mixed heirloom
1 leek, cleaned and diced
1 jalapeño pepper, minced
2 cloves garlic, sliced
About 1 Tbsp fresh thyme leaves
2 Tbsp olive oil

1 lb cod, cut into four portions (captain's cut preferred)

Cream Sauce:
1/2 cup chicken broth
1/2 cup white wine
1/2 cup half and half
1/2 cup salsa verde
2 Tbsp corn starch
2 Tbsp water

Preheat oven to 400F.  Toss the chorizo, tomatoes, leek, pepper, garlic and thyme all together in a bowl with the oil. Salt,and pepper generously, to taste.  Tip out into an oiled 13x9-inch casserole.  Place casserole in oven and roast tomato mixture for 20 minutes, stirring, once or twice.

Meanwhile prepare the cream sauce by heating the broth, wine, half and half and salsa together in a small saucepan.  Whisk together the cornstarch and water.  Bring sauce to a boil, and then pour the cornstarch mixture into the sauce, whisking continuously.  This will thicken almost immediately.  Reduce heat to the lowest simmer and cover.

Once tomatoes are roasted, remove from oven and nestle the cod pieces amongst the tomatoes.  Pour the cream sauce over and return casserole to the oven.  Bake for another 15-20 minutes, until the fish is cooked through and the casserole is hot and bubbly.  Serve with jasmine rice or boiled potatoes.

Serves four.