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.

No additional tips available.

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

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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.

Chorizo-Cod-Potato Stew

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