Chorizo-cod-potato Stew

Total Time: 51 mins Preparation Time: 30 mins Cook Time: 21 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1/2 lb chorizo sausage or 1/2 lb andouille sausage, thinly sliced
• 5 red boiling potatoes or 5 boiling potatoes, cut in half, then thinly sliced into half moons
• 1 large onion, chopped
• 1 carrot, peeled, thinly sliced in half, and sliced into half moons
• 4 garlic cloves, chopped
• salt
• black pepper
• 1 cup dry wine
• 1 (14 ounce) can diced fired-roasted tomatoes
• 1 quart chicken stock
• 2 jarred roasted red peppers, chopped
• 1 1/2 lbs fresh cod, cut into 2-inch chunks
• 1/2 cup fresh flat-leaf parsley

Recipe

• 1 preheat a soup pot over med-high heat with the oil.
• 2 add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
• 3 add in the potatoes; continue to cook for 2 minutes.
• 4 add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
• 5 add in the wine and cook for 3 minutes.
• 6 add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
• 7 you want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
• 8 add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
• 9 finish the soup with the parsley; taste for seasonings and serve.