We are thrilled to be the 2017 Official Cruise Line of the James Beard Foundation. Our James Beard Culinary Cruises offer guests cooking demonstrations, wine tastings, featured dishes and wine pairings at dinner, as well as ample opportunities for one-on-one interaction with the chefs.
Chef Hugh Acheson, winner of multiple James Beard awards and current “Top Chef” judge, shared his recipe for “Cod with Leeks, Chorizo and Pimenton” while traveling from Dublin to Lisbon on our James Beard Foundation Epicurean Explorations of France, Spain and Portugal sailing. Accompanying him on the cruise was Sommelier Steven Grubbs (who has worked with Acheson for almost 20 years) who poured wines to complement the delicious fare.
It’s such a treat for all of us to have this amazing partnership that gives our guests opportunities to indulge in memorable meals prepared with locally sourced ingredients by some of the most recognized culinary talent in the world. We look forward to our upcoming James Beard Foundation cruises featuring guest chefs Chef Amy Brandwein in October on the Islands of the West Med, Chef Keith Rhodes on the November Jewels of the Windward Islands, Chef Mario Pagán’s December San Juan & The Virgin Islands cruise and Chef Andy Ricker when he joins us on the Icons of Southeast Asia in January, 2018.
Leeks, Chorizo And Pimenton Recipe Ingredients
- 4 cod filet portions (5-ounce each, 1 inch thick is best)
- 1 teaspoon fine sea salt
- 2 large leeks
- 1/2 pound of Portuguese chorizo
- 4 tablespoons (1/2 stick) unsalted butter
- 2 cups dry fino sherry
- 1/2 teaspoon Spanish pimenton dulce
- 3 cloves of garlic, finely minced
- 4 cups chicken stock
- 2 bay leaves
- 2 tablespoons olive oil
Cooking Method
Dry the cod well with paper towel and season with ½ teaspoon of salt. Place in fridge.
Cut the leeks down the middle lengthwise and rinse well under cold running water. Pat dry, discard the dark green of the leek and slice the white and pale green into ½ inch slices, against the grain. Cut the chorizo into ¼ inch thick rounds.
In a large pan over medium heat, melt the butter. When the butter bubbles and froths, add the leek and the chorizo. Cook for 7 minutes and then add the sherry. Cook for five minutes and then add the smoked paprika and the minced garlic. Add the chicken stock and the bay leaves to the pan and simmer for ten minutes. Season the poaching broth with the remaining salt. Lower heat to medium low while you sear the fish.
To sear the fish, heat a separate large frypan (I like non-stick for this) over medium high heat and remove the fish from the fridge. Dry the cod well again with paper towels. Add the olive oil to the pan and sear off the fish for three minutes until the one side is golden brown. Remove the seared fish and place into the poaching liquid, seared side up. Cook for eight to ten minutes on medium low heat, or until the cod is done.
Serve simply. Remove a portion of the fish, place in a coupe and then spoon the broth, leeks and chorizo over the fish.[/vc_column_text][/vc_column][/vc_row]
