Chorizo-Cod-Potato Stew Recipe

Name: Chorizo-Cod-Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan; 1/2 pound chorizo or andouille sausage, thinly sliced; 5 red or white boiling potatoes, cut in half, then thinly sliced into half moons; 1 large onion, chopped; 1 carrot, peeled, cut in half lengthwise, and sliced into half moons; 4 garlic cloves, chopped; Salt and black pepper; 1 cup dry white wine (eyeball it); 1 14-ounce can diced fire-roasted tomatoes; 1 quart chicken stock; 2 jarred roasted red peppers,chopped; 1 1/2 pounds fresh cod, cut into 2-inch chunks; 1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped

Servings: persons

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1/2 pound chorizo or andouille sausage, thinly sliced
5 red or white boiling potatoes, cut in half, then thinly sliced into half moons
1 large onion, chopped
1 carrot, peeled, cut in half lengthwise, and sliced into half moons
4 garlic cloves, chopped
Salt and black pepper
1 cup dry white wine (eyeball it)
1 14-ounce can diced fire-roasted tomatoes
1 quart chicken stock
2 jarred roasted red peppers,chopped
1 1/2 pounds fresh cod, cut into 2-inch chunks
1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped

1
Preheat a soup pot over medium-high heat with the EVOO.
2
Add the sliced chorizo and cook, stirring frequently, for 2 minutes.
3
Add the potatoes and continue to cook for 2 minutes.
4
Add the onions, carrots, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes.
5
Add the white wine and cook for 3 minutes.
6
Add the fire-roasted tomatoes, chicken stock, and roasted red peppers, bring up to a simmer and cook for 5 minutes.
7
You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little.
8
Add the cod.
9
Gently simmer for 3 to 4 minutes, or until the fish is cooked through.
10
Finish the soup with the parsley, taste for seasoning, and serve.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan, 1/2 pound chorizo or andouille sausage, thinly sliced, 5 red or white boiling potatoes, cut in half, then thinly sliced into half moons, 1 large onion, chopped, and more.

Yes, Chorizo-Cod-Potato Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo-Cod-Potato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions