Baked Cod And Chorizo

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2 tablespoons olive oil

4 ounces Spanish chorizo (cured sausage), thinly sliced

1 pound Yukon gold potatoes, sliced 1/4 inch thick

2 leeks (white and light green parts), cut into thin half-moons

1/4 teaspoon crumbled saffron threads

Kosher salt and black pepper

1 1 1/2-pound piece cod fillet

1/4 cup fresh flat-leaf parsley, roughly chopped

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