Chorizo-Cod-Potato Stew

Name: Chorizo-Cod-Potato Stew
Yield: 4 servings
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan; 1/2 pound chorizo or andouille sausage, thinly sliced; 5 red or white boiling potatoes, cut in half, then thinly sliced into half moons; 1 large onion, chopped; 1 carrot, peeled, cut in half lengthwise, and sliced into half moons; 4 garlic cloves, chopped; Salt and black pepper; 1 cup dry white wine (eyeball it); 1 14-ounce can diced fire-roasted tomatoes; 1 quart chicken stock; 2 jarred roasted red peppers,chopped; 1 1/2 pounds fresh cod, cut into 2-inch chunks; 1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped

December 9, 2011

I know, I know, you’re exhausted. Well, let me tell you, this stew is easy to make, is good for you, and has a big satisfying flavor. You’ll be slurping away in front of the TV before you know it . . . and then you can go to bed, early, like your mom always said you should.

Recipe notes

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