1/3 pound Spanish style chorizo, casing removed and diced or crumbled
1 medium onion, chopped
2 large cloves garlic, chopped
1 small bundle black or dinosaur kale, thinly sliced
a few grates nutmeg
salt & freshly ground black pepper
1 cup chicken stock
1 (8-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes or fire roasted diced tomatoes
1 (15-ounce) can garbanzo beans, rinsed and drained
A couple sprigs fresh thyme, leaves chopped
4 (6 to 8-ounce) thick pieces cod or haddock fillets
Seafood seasoning or sweet paprika (recommended- Old Bay)
Chopped flat-leaf parsley, for garnish
Crusty bread or rolls or Portuguese rolls, for mopping
Instructions
Heat the extra-virgin olive oil over medium-high heat in a
high-sided skillet or Dutch oven. Add the chorizo and
render for a couple of minutes, then add the onions and
cook until softened, about 5 minutes. Stir in the garlic and
cook for 1 to 2 minutes. Add the kale and toss to wilt, then
season with a few grates of nutmeg and salt and pepper, to
taste. Stir in the stock, tomato sauce, diced tomatoes,
garbanzo beans and thyme. Bring to a simmer and cook
over low heat for 10 minutes. Cool and store for a make-
ahead meal.
Reheat sauce, covered, in high-sided skillet over medium
heat, stirring occasionally, until sauce is hot and bubbly,
about 10 to 15 minutes. Season the fish with seafood
seasoning or paprika and salt and pepper, to taste. Add the
fish to the sauce and cover. Cook until the fish is opaque
and cooked through, about 5 to 7 minutes. Ladle into
shallow bowls garnished with parsley. Serve with crusty
bread for mopping.
Originally Submitted
1/30/2018
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