Cod Stew With Tomatoes, Kale And Chorizo
Published January 27, 1996
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
6 ounces chorizo, thinly sliced
3 cloves garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed and torn kale
5 large red potatoes, cut into ½-inch chunks
1 28-ounce can plum tomatoes, drained and coarsely chopped
2 cups water
1 ½ teaspoons salt
Freshly ground pepper to taste
4 4-ounce cod fillets
Nutritional analysis per serving (4 servings)
89 grams carbs; 86 milligrams cholesterol; 679 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 18 grams fat; 12 grams fiber; 1570 milligrams sodium; 43 grams protein; 13 grams sugar
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!
I substituted Savoy cabbage for the kale and the Swedish style of chorizo (not chorizo at all, but rather a fat hot dog with paprika seasoning ) because that's what we had on hand and it turned out fine. I could see using this recipe base with large shrimp or mussels as well.
Great recipe. Recommend using fish stock if you can. Perfect for a cold night.
Thank you! Added chick peas and used vegetable stock. Delicious :)