30-MINUTE HEARTY MEDITERRANEAN-STYLE FISH STEW WITH CHORIZO SAUSAGE
From choclytcandy 14 years ago
- 22 minutes to make
- Serves 6
http://www.cooksillustrated.com. Serve this saucy stew with garlic toasts, crusty bread, or over rice.
Ingredients
- 2 tablespoons extra-virgin olive oil shopping list
- 1 onion , minced shopping list
- 1 fennel bulb , trimmed, cored, and cut into thin strips shopping list
- 1 red bell pepper , cored and sliced thin shopping list
- 1/2 pound chorizo sausage , cut into 1/2-inch pieces shopping list
- 1/4 teaspoon red pepper flakes shopping list
- salt and ground black pepper shopping list
- 6 garlic cloves , minced shopping list
- 1/2 cup dry white wine shopping list
- 2 (14.5-ounce) cans diced tomatoes shopping list
- 1 (8-ounce) bottle clam juice shopping list
- 1 1/2 pounds cod fillets , cut into 2-inch pieces shopping list
How to make it
- MAKING THE MINUTES COUNT: Cut the cod while the stew simmers in step 2.
- 1. SAUTÉ SAUSAGE AND VEGETABLES: Heat oil in large Dutch oven over medium-high heat until shimmering. Add onion, fennel, bell pepper, chorizo, red pepper flakes, and 1/2 teaspoon salt and cook until vegetables are softened, about 7 minutes.
- 2. MAKE SAUCE: Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Stir in tomatoes and clam juice. Bring to simmer and cook to blend flavors, 10 minutes.
- 3. COOK FISH AND FINISH STEW: Pat cod dry with paper towels and season with salt and pepper. Nestle cod into pan and spoon sauce over fish. Cover and cook over low heat until fish flakes apart when gently prodded with paring knife, about 5 minutes. Season with salt and pepper to taste and serve.
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