Fish Stew with Chorizo and Greens
2
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
The spicy sausage, wilted greens and paprika-spiked tomato broth give this delicious fish stew a distinctive Portuguese or coastal Spanish flavor. Served with a crusty loaf of rustic bread and a green salad on the side, this makes for a generous meal that's long on flavor, but simple to prepare. And since it's a one pot preparation, clean up is a cinch! For a more full-flavored broth, cook the onion and sausage mixture as directed and add the bell pepper, tomatoes and broth, setting aside the kale for later. Cook as directed, minus the kale, for up to 45 minutes, adding liquid or reducing the heat as needed, to allow the flavors more time to mingle. Then add the kale and simmer 15 minutes more before proceeding with the fish in step 3. Or enjoy the leftovers the following day, when the flavors will have had time to meld in the refrigerator overnight.
Ingredients
Olive oil
1 tsp
Red onion
1 medium, chopped
Chorizo
2 oz, chopped
Garlic
2 clove(s), minced
Italian seasoning
1 tsp
Bell pepper
1 item(s), medium, green, chopped
Frozen chopped kale
10 oz, (1 package), thawed
Canned stewed tomatoes
14½ oz, (1 can)
Canned diced tomatoes
14½ oz, (1 can)
Chicken broth
1 cup(s)
Uncooked Atlantic cod
16 oz, (1-lb), cut into 1-inch chunks
Paprika
2 tsp, smoked
Hot pepper sauce
¾ tsp
Table salt
½ tsp, or more to taste
Lemon
½ item(s), large, cut into 4 wedges
