17 hours ago
Tuesday, December 6, 2011
This is so simple and so satisfying. I have made it with the chorizo and without, with potatoes and without and it's good both ways.
Not much to say about this fish stew, except that it's so good and so easy!
You can use any white fish you like.
If you are making this w/ the chorizo, then omit the hot red pepper flakes, or it will be too spicy!
Easy Cod Stew
2 small leeks (or 1 large leek), sliced
6 oz. good Spanish chorizo, chopped (optional)
1/2 lb. red potatoes, scrubbed and cut into 3/4-inch cubes
Kosher salt and freshly ground black pepper
1 Tbsp. olive oil
2 cloves garlic, minced
14 oz. can of diced tomatoes (or 3 plum tomatoes, diced)
1 1/2 cup chicken stock
1 lb. cod fillet, cut into large pieces (about 8 pcs)
chopped kalamata olives
handful of fresh parsley
hot pepper flakes
Boil the potato cubes for about 10 minutes in salted boiling water.
In a heavy deep skillet, saute the leeks and chorizo (if using) in olive oil for a minute or two until the leeks are wilted and the chorizo is getting dark.
Add the garlic and saute only a minute, don't burn it.
Add the stock and tomatoes and bring to a boil. Add the cod pieces and turn down to a simmer.
Add the olives, potatoes and hot pepper (omit the hot pepper if using the chorizo, or it's too spicy).
Simmer for about 12 minutes until the cod is getting firm. Don't overcook it, or the potatoes and the fish will be mushy.
Spoon into bowls and garnish w/ fresh parsley.