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Categories:Viewed: 65 - Published at: 5 years ago
Ingredients
- 6 ounces chorizo, thinly sliced
- 3 cloves garlic, peeled and minced
- 1 small onion, peeled and chopped
- 8 cups stemmed and torn kale
- 5 large red potatoes, cut into 1/2-inch chunks
- 1 28-ounce can plum tomatoes, drained and coarsely chopped
- 2 cups water
- 1 1/2 teaspoons salt
- Freshly ground pepper to taste
- 4 4-ounce cod fillets
Method
- 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.
- 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.
