Advertisement
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.
Powered by
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!
Great recipe. Recommend using fish stock if you can. Perfect for a cold night.
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!