Fish Stew
Savor the rich flavors of chorizo fish stew with tomatoes. This tried-and-true recipe will have you enjoying a taste of coastal cuisine.
Servings (Adjustable):
Calories: 211kcal
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 ounces smoked Spanish chorizo sausage cut into ½ -inch chunks
- ¼ cup finely chopped onion
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 medium tomato diced
- 1/16 teaspoon dried thyme
- 1/16 teaspoon dried oregano
- 12 ounces skinless white fish fillets cut into bite-size pieces
- Salt and freshly ground black pepper
- 1 tablespoon fresh parsley minced
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.
Nutrition
Calories: 211kcal | Carbohydrates: 3g | Protein: 21g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 483mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 487IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg
Equipment
Medium saucepan
