Cod Stew With Tomatoes, Kale And Chorizo
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces chorizo, thinly sliced
- 3cloves garlic, peeled and minced
- 1small onion, peeled and chopped
- 8cups stemmed and torn kale
- 5large red potatoes, cut into ½-inch chunks
- 128-ounce can plum tomatoes, drained and coarsely chopped
- 2cups water
- 1½teaspoons salt
- Freshly ground pepper to taste
- 44-ounce cod fillets
Nutritional analysis per serving (4 servings)
679 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 89 grams carbohydrates; 12 grams dietary fiber; 13 grams sugars; 43 grams protein; 1570 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large pot over medium heat. Add the chorizo and cook until browned, about 5 minutes. Add the garlic and onion and cook until soft, about 5 minutes. Stir in the kale, potatoes, tomatoes and water and bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring twice. Uncover, raise the heat slightly and cook for 20 minutes longer. Stir in the salt and pepper.
- Step 2
Place the cod over the liquid, cover and simmer until just cooked through, about 5 minutes. Using a wide spatula, carefully transfer the fillets to shallow soup bowls. Spoon the stew over the cod and serve immediately.
Private Notes
Comments
Good. I subbed bagged spinach for the kale because that's what I had on hand, and added it with the fish at the end. I also replaced the water with chicken stock for more flavor and body. I used 1 lb of fish (in chunks, stirred into the stew) and halved the rest of the ingredients, and that made a nice meal for 4. Seasoning the fish chunks with salt, pepper and pimentón was a good idea.
I substituted Clam Juice - two bottles and veggie broth for the water to make for a richer soup. Also had no chorizo but pancetta worked nicely. Oh - and I had some frozen shrimp which I defrosted and threw in as well - yummy and quick!
Thank you! Added chick peas and used vegetable stock. Delicious :)
Thought this delicious recipe must be of Portuguese origin. So little fanfare and no picture but, no matter it is excellent. Very aromatic and a bit of a spice from the chorizo makes this a very good choice. Can vary the fish as long as it is the white flakey type. Will definitely make again!
If you know some one well enough to “knock their socks off” this is the dish to do it with. Be generous with spices, red pepper flakes, by all means, “ Old Bay Seasoning” And you will neglect your calling if you don’t make a fresh fish stock. See, Mark Bittman on the subject. Fish heads are at the fish,monger.
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