Portugese Fish Supper

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Portugese Fish Supper calories by ingredient


Introduction

adapted from Rachael Ray's recipe adapted from Rachael Ray's recipe
Number of Servings: 6

Ingredients

    1 tbsp Extra Virgin Olive Oil
    1/4 lb Mexican Chorizo
    1 cup chopped Onions
    2 cloves Garlic, minced
    small bunch Kale, chopped (about 3 cups)
    few grates of Nutmeg
    1 tsp fresh ground black pepper
    salt to taste (I don't use any)
    1 cup Chicken Broth
    2 cans Petite Cut Diced Tomatoes, undrained
    1 Chipotle pepper in adobo, minced or pureed
    1 tbsp dried Thyme, crushed
    4 6-8oz Cod fillets
    Old Bay Seasoning
    Crusty bread

Tips

makes about 6 2-cup servings
can substitute spinach for kale


Directions

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.