Chorizo Fish Stew with Tomatoes (Printable Version)
A delicious coastal-inspired stew combining smoky chorizo, tender white fish, and fresh tomatoes in a flavorful herb-infused broth.
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons extra-virgin olive oil
02 -
4 ounces smoked Spanish chorizo sausage, cut into ½-inch chunks
03 -
¼ cup finely chopped onion
04 -
2 cloves garlic, minced
05 -
2 cups chicken broth
06 -
1 medium tomato, diced
07 -
1/16 teaspoon dried thyme
08 -
1/16 teaspoon dried oregano
09 -
12 ounces skinless white fish fillets, cut into bite-size pieces
10 -
Salt and freshly ground black pepper
11 -
1 tablespoon fresh parsley, minced
# Steps to Follow:
01 -
Heat the olive oil in a medium saucepan over medium heat. Add the chorizo and onion, and cook until the onion is softened, about 8 minutes.
02 -
Stir in the garlic and cook until fragrant, about 30 seconds.
03 -
Stir in the chicken broth, scraping up any browned bits. Stir in the tomato, thyme, and oregano. Bring to a simmer. Simmer for about 10 minutes to allow the flavors to meld.
04 -
Season the fish with salt and pepper. Add the fish to the stew and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until the fish flakes easily, about 5 minutes.
05 -
Stir in the parsley and season with additional salt and pepper to taste.
# Additional Notes:
01 -
White fish that work well for stew are pollock, halibut, cod, sea bass, and red snapper.
02 -
Chop and measure all your ingredients before you begin cooking. This makes the cooking process smoother and prevents you from feeling rushed.
03 -
Cut the fish into uniform sizes to ensure even cooking. This also makes for a more visually appealing dish.
04 -
Allow the stew to rest for a few minutes before serving. This gives the flavors a chance to settle and intensify.