Portugese Fish Supper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 tbsp Extra Virgin Olive Oil1/4 lb Mexican Chorizo1 cup chopped Onions2 cloves Garlic, mincedsmall bunch Kale, chopped (about 3 cups)few grates of Nutmeg1 tsp fresh ground black peppersalt to taste (I don't use any)1 cup Chicken Broth2 cans Petite Cut Diced Tomatoes, undrained1 Chipotle pepper in adobo, minced or pureed1 tbsp dried Thyme, crushed4 6-8oz Cod filletsOld Bay SeasoningCrusty bread
1. Heat oil over med-high heat in a Dutch oven.
2. Add chorizo and cook for a few minutes, breaking up into paste.
3. Add onions and cook until softened, abt 5 minutes.
4. Add garlic and cook for 1-2 minutes, until fragrant.
5. Add kale and toss to wilt. Season with nutmeg, pepper & salt.
6. Stir in broth, tomatoes, chipotle and thyme.
7. Bring to a boil, reduce heat & simmer over low heat for 10 minutes or until kale is slightly tender.
8. Season fish fillets with Old Bay Seasoning. Add to sauce and cover. Cook until fish is opaque and flakes easily, 5-7 minutes.
9. Ladle into shallow bowls and serve with crusty bread for mopping.
2. Add chorizo and cook for a few minutes, breaking up into paste.
3. Add onions and cook until softened, abt 5 minutes.
4. Add garlic and cook for 1-2 minutes, until fragrant.
5. Add kale and toss to wilt. Season with nutmeg, pepper & salt.
6. Stir in broth, tomatoes, chipotle and thyme.
7. Bring to a boil, reduce heat & simmer over low heat for 10 minutes or until kale is slightly tender.
8. Season fish fillets with Old Bay Seasoning. Add to sauce and cover. Cook until fish is opaque and flakes easily, 5-7 minutes.
9. Ladle into shallow bowls and serve with crusty bread for mopping.
Nutritional Info Amount Per Serving
- Calories: 324.6
- Total Fat: 11.3 g
- Cholesterol: 100.7 mg
- Sodium: 884.4 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 4.2 g
- Protein: 41.2 g
Member Reviews