Packed with vibrant flavors and brimming with Mediterranean charm, our cod stew with tomatoes, kale, and chorizo is a culinary delight that promises to tantalize your taste buds. This hearty and nutritious dish draws inspiration from the sun-kissed shores of Spain, where the smoky spice of chorizo harmonizes beautifully with the tangy sweetness of tomatoes and the earthy notes of kale. As the cod simmers in a flavorful broth infused with aromatic spices, it flakes into tender morsels, absorbing the essence of the surrounding ingredients. Alongside the main recipe, we also present enticing variations that cater to diverse dietary preferences. For those seeking a vegetarian alternative, our meatless cod stew offers a symphony of flavors, while the quick and easy cod stew provides a streamlined version for busy weeknights. Additionally, we delve into the art of preparing homemade chorizo, a delectable cured sausage that adds a distinctive smokiness to the dish. Whether you're a seasoned cook or a novice in the kitchen, our comprehensive guide has everything you need to create this exceptional cod stew, along with its enticing variations, ensuring a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
COD AND CHORIZO STEW WITH GRILLED GARLIC BREAD
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.
COD EN COCOTTE WITH TOMATOES, OLIVES & CHORIZO
French seafood stew from the Bistronomy cookbook by Jane Sigal.
Provided by Jane Sigal
Categories Potato Bake Kid-Friendly Dinner Cod Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 12
Steps:
- Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
- In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
- Make Ahead
- The casserole can be assembled and refrigerated for up to 4 hours before baking.
COD & CHORIZO STEW
Fancy a fish supper ready in under half an hour? Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew
Provided by Chelsie Collins
Categories Dinner, Supper
Time 27m
Number Of Ingredients 7
Steps:
- Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
- Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.
Nutrition Facts : Calories 417 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 2.1 milligram of sodium
CHORIZO STEW WITH KALE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil.
- Get Rachael's shopping list for this episode's recipes here.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your stew. Look for cod that is firm and white, and use ripe tomatoes and kale.
- Don't overcook the cod: Cod is a delicate fish, so it's important to cook it gently. Simmer it for just a few minutes, until it is cooked through but still flaky.
- Add the kale at the end of cooking: Kale wilts quickly, so it's best to add it to the stew just before serving. This will help it retain its bright green color and crisp texture.
- Season to taste: Be sure to taste the stew before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or paprika.
- Serve with crusty bread or rice: This will help soak up the delicious broth.
Conclusion:
This cod stew is a delicious and easy-to-make weeknight meal. It's packed with flavor and healthy ingredients, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner, give this cod stew a try. You won't be disappointed!
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