Total:
1 hr 10 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
1 hr 10 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/3 pound Spanish style chorizo, casing removed and diced or crumbled
  • 1 medium onion, chopped
  • 2 large cloves garlic, chopped
  • 1 small bundle black or dinosaur kale, thinly sliced
  • A few grates nutmeg
  • Salt and freshly ground black pepper
  • 1 cup chicken stock
  • 1 (8-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes or fire roasted diced tomatoes
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • A couple sprigs fresh thyme, leaves chopped
  • 4 (6 to 8-ounce) thick pieces cod or haddock fillets
  • Seafood seasoning or sweet paprika (recommended: Old Bay)
  • Chopped flat-leaf parsley, for garnish
  • Crusty bread or rolls or Portuguese rolls, for mopping

Directions

Watch how to make this recipe.

Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven. Add the chorizo and render for a couple of minutes, then add the onions and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes. Add the kale and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste. Stir in the stock, tomato sauce, diced tomatoes, garbanzo beans and thyme. Bring to a simmer and cook over low heat for 10 minutes. Cool and store for a make-ahead meal.

Reheat sauce, covered, in high-sided skillet over medium heat, stirring occasionally, until sauce is hot and bubbly, about 10 to 15 minutes. Season the fish with seafood seasoning or paprika and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes. Ladle into shallow bowls garnished with parsley. Serve with crusty bread for mopping.

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