my favorite fish stew

 

Here’s a recipe we’ve made and enjoyed several times.

• 2 leeks
• 6 oz. chorizo (I prefer other, non-spicy sausage) cut in to small half moon pieces
• 4-5 medium red potatoes cut in to bite size cubes (in the picture above I used purple potatoes)
• salt and fresh ground black pepper
• 1 Tbs. olive oil
• 3 cloves minced garlic
• 28 oz. can diced tomatoes with their juice
• 1/2 c dry white wine
• 1/4 cup chopped fresh flat-leaf parsley
• 1 lb. cod fillet, cut into four even portions

1. Put the potatoes in a saucepan (not the dutch oven yet), covered with 1-2 inches of cold water.  Salt the water, partially cover and bring to a boil.  Reduce the heat a bit, continue boiling until tender (10-15 min).  Drain.
2. Heat oil in dutch oven (medium for 1 minute), add chorizo and leeks  until the leeks are soft and sausage is browned (6 min)
3. Add the garlic and cook for 1 min.
4. Stir in the tomatoes with juice, the wine, 1 1/2 c water and 1/2 tsp salt.  Bring to a oil, partially cover, reduce to medium and simmer for 15 minutes.
5. Add potatoes, salt and pepper, and half of the parsley.
6. Season the cod (S&P) and place on top of the stew, cover and simmer until just cooked through (6-8 minutes)
7. Serve stew on top of cod, with more parsley as garnish.