Portuguese Cod Stew with Potatoes – A Detailed Recipe preparations. Nutritional value of one serving: (4 total) Calories 598, total fat 20 g., saturated fat g., proteins 59 g., carbohydrates 43 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 1 hour.10 min. Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 thick slices (170-225 gr.) Fillet of cod or haddock
- 150 gr. diced and chopped chorizo sausages in spanish style
- 1 small bunch of thinly sliced Tuscan black cabbage kale
- 1 can (425 gr.) Chickpeas (drain the brine and rinse)
- 1 tbsp. l olive oil
- 1 chopped medium onion head
- 2 chopped large cloves of garlic
- A little nutmeg
- Salt and ground black pepper
- 1 tbsp. chicken broth
- 1 can (225 gr.) Of tomato sauce
- 1 can (425 gr.) Diced tomatoes or chopped cubes of dried tomatoes
- A pair of sprigs of fresh thyme (cut leaves)
- Seasoning for seafood (preferably Old Bay) or sweet paprika
- Chopped parsley for decoration
- Crispy bread or buns, or Portuguese buns to dip in sauce
Recipes with similar ingredients: cod, chorizo sausage, cabbage kale, onions, garlic, tomato sauce, tomatoes, chickpeas, nutmeg walnut, thyme, paprika, seasoning for fish, white bread, parsley
Recipe preparation:
- In a pan with high walls or a roasting pan on a moderately strong heat olive oil over a fire. Put the chorizo and drain the fat in for a couple of minutes, then add the onions and cook until soft, about 5 minutes Add garlic and cook for 1-2 minutes. Put mix the cabbage so that it goes limp, then add a little nutmeg, as well as salt and pepper to taste. Add the broth tomato sauce, diced tomatoes, chickpeas and thyme. Bring boil and cook over low heat for 10 minutes. Allow to cool and store. as a pre-cooked dish.
- In a high frying pan over medium heat, stirring occasionally, heat the sauce by covering the pan with a lid until it becomes hot and does not boil, about 10-15 minutes. Season fish for seafood or paprika, salt and pepper to taste. Add fish to the sauce and cover the pan with a lid. Simmer until the fish will not become dull, until cooked, about 5-7 minutes. Put in shallow bowl and sprinkle with parsley. Serve with crispy bread to collect the sauce.
