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Fish Stew with tomatoes and Chorizo
2019-07-16
https://www.metro.ca/userfiles/image/recipes/ragout-poisson-tomates-chorizo-11078.jpg
PT30M
PT40M
PT1H10M
In a large pot, toast the almonds on medium for a few minutes while stirring frequently. Remove from the pan and crush with a mortar (or finely chop).Brown the chorizo for a few minutes in the oil until crispy. Set aside in a plate but keep the cooking oil in the pot.In the same pot, on medium, brown the onions and carrots in the oil for 6 minutes while stirring frequently. Add the garlic and cook for another minute.Deglaze with the white wine and cook for another minute.Add the potato dices, red bell pepper, tomatoes, tomato paste, broth, saffron, paprika, salt, bay leaves, and crushed almonds. Stir well. Lower the heat and simmer for another 20 minutes without the lid on, until the vegetables are soft.Add the fish chunks and cooked chorizo. Cook with the lid on for 8 minutes, until the fish is cooked. Garnish with the chopped parsley.Source: K pour Katrine
4-6
1
1
1
1
3/4 cup (180 ml) sliced almonds
2 tablespoon (30 ml) olive oil
1/2 cup (125 ml) gluten and dairy-free chorizo cut into small dices
1 1/2 cup (375 ml) onion chopped
3 cups (750 ml) carrot thinly sliced
2 garlic cloves chopped
1 cup (250 ml) white wine
3 cups (750 ml) yellow potato peeled and cut into large dices
1 red bell pepper diced
1 can (796 ml) Italian tomatoes
2 tablespoon (30 ml) tomato paste
2 1/2 cups (625 ml) chicken broth
2 saffron
1 teaspoon (5 ml) paprika
2 bay leaves
1/2 teaspoon (2,5 ml) salt
To taste pepper
1.75 lb (800 g) fresh cod cut into large chunks
1/3 cup (80 ml) fresh parsley
Fish Stew with tomatoes and Chorizo
4-6
Main course
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME
Ingredients
-
3/4 cup
(180 ml)sliced almonds
-
2 tablespoon
(30 ml)olive oil
-
1/2 cup
(125 ml)gluten and dairy-free chorizo cut into small dices
-
1 1/2 cup
(375 ml)onion chopped
-
3 cups
(750 ml)carrot thinly sliced
-
2
garlic cloves chopped
-
1 cup
(250 ml)white wine
-
3 cups
(750 ml)yellow potato peeled and cut into large dices
-
1
red bell pepper diced
-
1 can
(796 ml)Italian tomatoes
-
2 tablespoon
(30 ml)tomato paste
-
2 1/2 cups
(625 ml)chicken broth
-
2
saffron
-
1 teaspoon
(5 ml)paprika
-
2
bay leaves
-
1/2 teaspoon
(2,5 ml)salt
-
To taste
pepper
-
1.75 lb
(800 g)fresh cod cut into large chunks
-
1/3 cup
(80 ml)fresh parsley
Preparation
In a large pot, toast the almonds on medium for a few minutes while stirring frequently. Remove from the pan and crush with a mortar (or finely chop).
Brown the chorizo for a few minutes in the oil until crispy. Set aside in a plate but keep the cooking oil in the pot.
In the same pot, on medium, brown the onions and carrots in the oil for 6 minutes while stirring frequently. Add the garlic and cook for another minute.
Deglaze with the white wine and cook for another minute.
Add the potato dices, red bell pepper, tomatoes, tomato paste, broth, saffron, paprika, salt, bay leaves, and crushed almonds. Stir well. Lower the heat and simmer for another 20 minutes without the lid on, until the vegetables are soft.
Add the fish chunks and cooked chorizo. Cook with the lid on for 8 minutes, until the fish is cooked. Garnish with the chopped parsley.
Source: K pour Katrine
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
