Cod Stew With Tomatoes Kale And Chorizo Food

COD & CHORIZO STEW

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.

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW

Steps:

• Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
• Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
• Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
• Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

COD STEW WITH TOMATOES, KALE AND CHORIZO

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.

CHORIZO STEW WITH KALE

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.

CHORIZO-COD-POTATO STEW

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.

COD WITH TOMATO & CHORIZO SAUCE

Steps:

• Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes. Add the chili and tomatoes and simmer for 10 minutes until thickened, season.
• Meanwhile rub the fish with a little more oil, season and broil or steam until cooked through, about 4-6 minutes.
• Serve the fish with the sauce and green beans.

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

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.