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1
Preheat the oven to 400F.
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2
Heat the olive oil in a small ovenproof skillet over moderate heat.
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3
Add the chorizo and brown on all sides, about 3 minutes.
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4
Transfer the skillet to the oven and roast until the sausages feel firm, about 5 minutes.
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5
Set aside to cool slightly, then cut into 1-inch-thick slices.
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6
Put the potatoes in a saucepan with salted water to cover by 1 inch.
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7
Bring to a boil, adjust the heat to maintain a simmer, and cook until the potatoes are tender when pierced, about 15 minutes.
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8
Drain and let cool.
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9
Peel, then cut into 1-inch chunks.
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10
For the tomato broth: Heat the olive oil in a large pot over high heat.
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11
Add the bell peppers and saute, stirring, for about 3 minutes to soften them, then add the garlic and chile flakes.
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12
Lower the heat and cook for about 1 minute to release the garlic fragrance, then add the tomatoes and the oregano, rubbing the herb between your fingers.
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13
Simmer briskly until the tomatoes soften, about 2 minutes, then add the stock and wine.
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14
Simmer for about 5 minutes to thicken the liquid slightly, then add the chorizo and potatoes.
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15
Simmer for 5 minutes to develop the flavor.
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16
Taste and adjust the seasoning.
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17
Season the fish on both sides with salt and pepper.
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18
Arrange the fillets on top of the stew, then cover and simmer gently until the fish is fully cooked, about 10 minutes.
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19
Divide the chorizo, potatoes, and broth among 4 soup bowls, then top each portion with a fish fillet.
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20
Garnish with chopped cilantro.
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21
Serve immediately.
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22
Enjoy with Cakebread Cellars Carneros Pinot Noir or another medium-bodied red wine with zesty fruit.
