COD STEW WITH TOMATOES, KALE AND CHORIZO

Cod Stew With Tomatoes, Kale And Chorizo image

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, main course

Time 1h

Yield Four servings

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : @context http, Calories 679, UnsaturatedFat 10 grams, Carbohydrate 89 grams, Fat 18 grams, Fiber 12 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 1570 milligrams, Sugar 13 grams