Best Chorizo Cod Potato Stew Recipes

Chorizo-Cod-Potato Stew image

Provided by ratherbeswimmin

Categories < 60 Mins

Time 51m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1/2 lb chorizo sausage or 1/2 lb andouille sausage, thinly sliced
5 red boiling potatoes or 5 white boiling potatoes, cut in half, then thinly sliced into half moons
1 large onion, chopped
1 carrot, peeled, thinly sliced in half, and sliced into half moons
4 garlic cloves, chopped
salt
black pepper
1 cup dry white wine
1 (14 ounce) can diced fired-roasted tomatoes
1 quart chicken stock
2 jarred roasted red peppers, chopped
1 1/2 lbs fresh cod, cut into 2-inch chunks
1/2 cup fresh flat-leaf parsley

Steps:

Preheat a soup pot over med-high heat with the oil.
Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
Add in the potatoes; continue to cook for 2 minutes.
Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
Add in the white wine and cook for 3 minutes.
Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
Finish the soup with the parsley; taste for seasonings and serve.

Nutrition Facts : Calories 787.3, Fat 33, SaturatedFat 10.2, Cholesterol 130.2, Sodium 1166.3, Carbohydrate 55.9, Fiber 5.5, Sugar 10.9, Protein 55

Chorizo-Cod-Potato Stew image

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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