Savor the rich flavors of chorizo fish stew with tomatoes. This tried-and-true recipe will have you enjoying a taste of coastal cuisine.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Diet: Diabetic, Gluten Free
Servings (Adjustable): 4
Calories: 211kcal
Prevent your screen from going dark
Ingredients
2tablespoonsextra-virgin olive oil
4ounceschorizo sausagecut into ½ -inch chunks
¼cupfinely chopped onion
2clovesgarlicminced
2cupschicken broth
1medium tomatodiced
1/16teaspoondried thyme
1/16teaspoondried oregano
12ouncesskinless white fish filletscut into bite-size pieces
Salt and freshly ground black pepper
1tablespoonfresh parsleyminced
Instructions
Heat the olive oil in a medium saucepan over medium heat.
Add the chorizo and onion, and cook until the onion is softened, about 8 minutes.
Stir in the garlic and cook until fragrant, about 30 seconds.
Stir in the chicken bone broth, scraping up any browned bits.
Stir in the tomato, thyme, and oregano. Bring to a simmer. Simmer for about 10 minutes to allow the flavors to meld.
Season the fish with salt and pepper. Add the fish to the stew and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until the fish flakes easily, about 5 minutes.
Stir in the parsley and season with additional salt and pepper to taste.
Notes
White fish that work well for stew are pollock, halibut, cod, sea bass, and red snapper.Chop and measure all your ingredients before you begin cooking. This makes the cooking process smoother and prevents you from feeling rushed.Cut the fish into uniform sizes to ensure even cooking. This also makes for a more visually appealing dish.Allow the stew to rest for a few minutes before serving. This gives the flavors a chance to settle and intensify.