Fishing stew with kale, chickpeas and prawns – detailed рецепт приготовления. 
Time: one hour. 10 min. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 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 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. medium sized peeled and chopped shrimp
- 225 gr. peeled and chopped chorizo sausage
- 1 peeled and chopped high-quality potato tuber starch content
- 1 thinly sliced fresno pepper or Dutch pepper
- 1 small bunch of kale cabbage (cut off leaves and slice)
- 1 can (425 gr.) Chickpeas (drain brine)
- 1 can (425 gr.) Diced tomatoes or chopped diced tomato with chili pepper
- 1 tbsp. l olive oil
- 1 chopped medium onion head
- 1 peeled and chopped carrots
- 3-4 cloves sliced in slices or thin slices garlic
- 2 tbsp. l chopped fresh thyme
- 1 bay leaf
- Freshly Grated Nutmeg
- 3 tbsp. chicken broth
- Salt and ground black pepper
- Juice 1 Lemon
- Portuguese Serving Buns
Recipes with similar ingredients: kale, chorizo sausage, potatoes, chili peppers, chickpeas, tomatoes, shrimps, carrots, onions onions, lemon juice, thyme, bay leaf, nutmeg, bread white garlic
Recipe preparation:
- In a broiler or soup pan over medium-high heat heat a tablespoon of olive oil, put the chorizo and drain the fat for 2 minutes. Then add potatoes, onions, carrots, garlic, chili peppers, thyme and bay leaf. Cook until softness 5-6 minutes Put the kale and cook until it is settles, sprinkle with a little nutmeg.
- Add chickpeas, tomatoes and broth to the pan, bring to a weak boil, salt and pepper if necessary. Let cool and can use as a pre-cooked dish. Before serve warm the chorizo and the base for the vegetable sauce in a shallow a bowl. Add the shrimp and cook until they turn pink and dense. Add the juice of 1 lemon and turn off the heat. Serve shrimp and chorizo in shallow bowls, watering with olive oil, with warm portuguese buns.
