Best Cod And Chorizo Stew With Grilled Garlic Bread Recipes

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.

Cod and Chorizo Stew with Grilled Garlic Bread image

Provided by Justin Chapple

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, plus more for brushing
1 medium onion, chopped
3 cloves garlic, chopped, plus 1 whole clove Kosher salt and freshly ground black pepper
4 ounces dried chorizo, diced or sliced
One 14-ounce can whole peeled tomatoes
1 chipotle chile in adobo sauce, seeded and minced
1 1/2 teaspoons smoked paprika
One 14-ounce can chickpeas, rinsed and drained
2 roasted red bell peppers, thickly sliced
1 pound skinless cod fillets, cut into 1 1/2-inch pieces
4 thick slices sourdough bread
1/2 cup chopped flat-leaf parsley

Steps:

Heat the 1/4 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering. Add the onions and chopped garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes. Add the chorizo and cook, stirring occasionally, until slightly rendered, 3 to 5 minutes.
Crush the tomatoes by hand and add them to the pan along with their juices. Stir in the chipotle and paprika, then stir in the chickpeas and roasted red peppers; season with salt and pepper. Bring to a simmer over medium heat, then nestle the cod in the stew. Cover and simmer over medium-low heat until the cod is cooked through, about 5 minutes.
Meanwhile, preheat a cast-iron grill pan over high heat. Brush the bread with olive oil and grill, flipping once, until lightly charred, 3 to 5 minutes. Rub the grilled bread with the whole garlic clove and season with salt and pepper.
Garnish the stew and bread with the parsley and serve right away.