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Recipe

Cod Stew with Chorizo, Leeks & Potatoes

Scott Phillips

Servings: four.

 

Ingredients

  • 2 small leeks (or 1 large leek)
  • 6 oz. chorizo
  • 1 lb. red potatoes (4 to 5 medium), scrubbed and cut into 3/4-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. olive oil
  • 3 cloves garlic, minced
  • 28-oz. can diced tomatoes, with their juices
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 lb. cod fillet, cut into four even portions

Nutritional Information

      Calories (kcal) : 490
      Fat Calories (kcal): 190
      Fat (g): 21
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 85
      Sodium (mg): 1340
      Carbohydrates (g): 38
      Fiber (g): 6
      Protein (g): 37

Preparation

  • Trim off the root, the dark greens, and most of the light green parts of the leeks. Chop the leeks into 1/2-inch pieces and rinse thoroughly to remove all the grit. Cut the chorizo in half lengthwise and slice into half moons about 1/8 inch thick.
  • Put the potatoes in a large saucepan and cover with cold water by 1 to 2 inches. Salt the water, cover partially, and bring to a boil over high heat. Reduce the heat as needed and boil until the potatoes are tender, 10 to 15 minutes; drain. While the potatoes cook, heat the oil in a large pot (choose one that’s wide enough to hold the fish in a single layer) over medium heat for 1 minute. Add the chorizo and leeks and cook, stirring occasionally, until the chorizo has browned slightly and the leeks are soft, about 6 minutes. Add the garlic and cook for 1 minute. Stir in the tomatoes and their  juices, the wine, 1-1/2 cups water, and 1/2 tsp. salt. Bring to a boil over high heat. Partially cover the pot, reduce the heat to medium, and simmer for 15 minutes. Add the potatoes, season with salt and pepper, and stir in half of the parsley. Season the cod with salt and pepper, set the fillets on top of the stew, cover, and simmer until just cooked through, 6 to 8 minutes. Using a wide spatula, carefully transfer the cod to shallow soup bowls (the fillets may break apart). Spoon the stew over the cod and serve immediately, garnished with the remaining parsley.

Reviews

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Reviews

  • 17ladyslippers | 12/16/2015

    I'm originally from Massachusetts where cod and haddock are fresh and available. Linguia and chorizo are frequently married with both of the fish to deliver some tasty Portuguese-based flavors. This recipe was easy and delicious. I do substitute an 8 oz. bottle of good-quality clam broth for 1 cup of the water and I have occasionally added baby spinach. Serve with warm crusty bread too. A keeper in my family.

  • Debbiesan | 01/30/2015

    Great stew -- I used onions instead of leeks, added extra garlic, and added arugala 3 minutes before serving. Kale would be good as well, but might take a minute or two longer.

  • gormandature | 02/02/2014

    Nice dish. It's a great base for almost any seafood stew. I substituted bay scallops and squid for the cod and hot italian sausage for the chorizo and was still great.

  • Miekela | 04/28/2013

    Great recipe but I substituted sweet corn for chorizo to make it vegetarian and served it over white rice which was fantastic!

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