Portuguese Fish Supper
Make this rich tomato Portuguese sauce ahead and serve later with the addition of fresh fish. Serve with extra bread for lots of mopping.
- 1 tablespoon extra virgin olive oil (EVOO)
- 1/3 pound Spanish-style chorizo, casing removed and diced or crumbled
- 1 medium onion, chopped
- 2 large cloves garlic, chopped
- 1 small bundle black or dinosaur kale, thinly sliced
- A few grates of nutmeg
- Salt and freshly ground black pepper
- 1 cup chicken stock
- 1 can tomato sauce (8 ounces)
- 1 can diced tomatoes or fire-roasted diced tomatoes (15 ounces)
- 1 can chickpeas, rinsed and drained (15 ounces)
- A couple sprigs of fresh thyme, leaves stripped and chopped
- 4 thick pieces cod or haddock fillets (6-8 ounces each)
- Seafood seasoning, such as Old Bay seasoning or sweet paprika
- Chopped flat leaf parsley, for garnish
- Crusty bread or rolls or Portuguese rolls, for mopping
Heat the EVOO over medium-high heat in a high-sided skillet or Dutch oven. Add the chorizo and render for a couple of minutes, then add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1-2 minutes. Add the kale and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste. Stir in the stock, tomato sauce, diced tomatoes, chickpeas and thyme. Bring to a simmer and cook over low heat for 10 minutes. Cool and store for a make-ahead meal.
Re-heat the sauce, covered, in high-sided skillet over medium heat, stirring occasionally, until the sauce is hot and bubbly, about 10-15 minutes. Season the fish with seafood seasoning or paprika and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5-7 minutes. Ladle into shallow bowls garnished with parsley. Serve with crusty bread for mopping.