Cod Stew with Pimenton & Chorizo

Name: Cod Stew with Pimenton & Chorizo
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams cod fillet, cut into 4 equal servings; 4 servings fennel fronds, as garnish, optional; 0 teaspoons fennel seeds; 1 teaspoons spanish pimenton powder; 59 milliliters extra-virgin olive oil; 1 teaspoons red wine vinegar; 4 servings salt and pepper, as needed

Cod Stew with Pimenton & Chorizo

Cod Stew with Pimenton & Chorizo might be just the main course you are searching for. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 214 calories, 20g of protein, and 14g of fat. A mixture of salt and pepper, fennel fronds, fennel seeds, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the alum powder you could follow this main course with the Cranberry Cake as a dessert. It will be a hit at your Autumn event. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Over medium heat, warm a medium-sized Dutch oven with lid.

Equipment you will use

Dutch Oven

Add the oil, the peppers, onions, tomatoes, fennel seeds, pimenton and the chorizo. Stir to coat.

Ingredients you will need

Fennel Seeds

Pimenton Powder

Tomato

Chorizo

Peppers

Onion

Cooking Oil

Add ¼ cup water and season lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Water

Let vegetables simmer with the lid closed for one hour, stirring occasionally, but carefully to keep the pieces large, until the vegetables become very soft. Taste the accumulated broth and adjust seasoning with more salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Seasoning

Broth

Add the red wine vinegar. Gently stir to incorporate.Carefully lay the fish pieces on top of the vegetables. Try to keep the fish pieces from touching each other. Cover and cook again for ten minutes until the fish is no longer translucent.Carefully place each piece of fish into each of four shallow serving bowls.

Ingredients you will need

Red Wine Vinegar

Vegetable

Fish

Equipment you will use

Bowl

Add some tomato, red pepper and chorizo pieces. Spoon some broth on top each piece of fish.

Ingredients you will need

Red Pepper

Chorizo

Tomato

Broth

Fish

Garnish with optional fennel fronds.

Ingredients you will need

Fennel

Serve immediately.

Equipment

Dutch Oven

Bowl

Ingredients

Servings:

454grams

cod fillet, cut into 4 equal servings 4servings

fennel fronds, as garnish, optional 0teaspoons

fennel seeds 1teaspoons

spanish pimenton powder 59milliliters

extra-virgin olive oil 1teaspoons

red wine vinegar 4servings

salt and pepper, as needed

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Cod works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santi Sortesele Pinot Grigio. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 17 dollars per bottle.