Andy's dad gets really good chourico and linguica in Mass, but we just used fresh chorizo from Whole Foods, which we both agreed we liked better in this recipe than the smoked kind because it crumbles more and melds better with everything else. We also got some yukon gold potatoes and roasted them for a few minutes (maybe 10-15 at 375), and just added all this stuff in to cook with them under the broiler, and it was really good -- it added a starch to the meal and also the potatoes absorbed some of the juices/flavor, making them extra delicious.
½ cup panko, lightly toasted (forgot to toast it, still delicious)
¼ cup chopped parsley
3 tablespoons minced garlic
1 tablespoon lemon zest
¼ cup extra-virgin olive oil, divided
4 5-ounce pieces cod fillet, about 1 to 1 1/2 inches thick
1 lemon, quartered
2 tablespoons medium or hot smoked paprika
Cracked black pepper
½ pound chouriço, diced medium
12 littleneck clams, well washed
½ cup dry white wine
3-4 yukon gold potatoes, chopped into bite size pieces
Heat oven to 375. Toss the potatoes with a little olive oil in a 9x12 roasting pan and put them in the oven.
Combine panko, parsley, garlic, lemon zest and 2 tablespoons of olive oil in a small bowl, mix well and set aside.
Rub cod and lemon quarters all over with remaining oil, sprinkle with paprika, salt and pepper. (Just toss everything into a bowl and mix it around until everything is well coated).
When the potatoes look almost done, take them out of the oven and turn the oven up to the high broiler setting.
Put the cod and lemon quarters in the roasting pan with them, along with the chourico and clams. Pour in the wine and put the pan back in the oven, about 3-4 in from the flame. Turn the dish back to front after 5 minutes (we forgot to do this) and keep cooking until fish is almost opaque and littlenecks are open, 10 to 12 minutes.
Sprinkle panko mixture over the cod and return to broiler until crumbs are crispy golden brown, another 2 to 3 minutes.