BY AMERICA'S TEST KITCHEN APThis Spanish-inspired seafood dish is a simple one-pot meal. You can substitute halibut, sea bass or haddock for the cod in this recipe. Other varieties of hard, cured sausage (such as linguica) can be substituted for the Spanish chorizo; we do not recommend using fresh chorizo. When shopping for saffron, look for dark red threads without any interspersion of yellow or orange threads, and be prepared for some sticker shock — they don't call it the most expensive spice in the world for nothing, but its distinctive flavor is worth it. You will need a 12-inch skillet with a tightfitting lid for this recipe. COD IN SAFFRON BROTH WITH CHORIZO AND POTATOES Servings: 4 Start to finish: 1 hour 4 ounces small red potatoes 1 onion 4 garlic cloves 3 ounces Spanish-style chorizo sausage 1 tablespoon extra-virgin olive oil 1/4 teaspoon saffron threads 1 (8 ounce) bottle clam juice 1/2 cup dry white wine 1 bay leaf 4 (6- to 8 ounce) skinless cod fillets, 1 to 1 1/2 inches thick Salt and pepper 1 lemon Fresh parsley 1 loaf rustic bread Slice potatoes 1/4 inch thick.Read more on NewsOK.com