Partners of chorizo Spanish perfectly with white fish, the smokiness of chili infused sausage adds depth to the fish, turning it into a rewarding healthy meal that works incredibly well in the warmer months of summer or Coldest Winter.
This stew has a base of fresh tomatoes ripe, but you are able to use really good canned tomatoes instead. This stew could easily be made into soup, including twice the amount of stock, making sure that there is a good dose of liquid with delicious fish and chorizo, as well as a piece of crusty bread to it absorb.
Ingredients:
1 kg of fresh ripe tomatoes
5 cloves garlic
3 tablespoons olive oil organic
A touch of sugar
Salt and pepper
500 g of fresh cod
250 ml/1 cup broth of fish
2 onions, peeled and cut
350 g chorizo Spanish quality
1)-skin and cut your tomatoes if using fresh produce. Peel and grind two cloves of garlic and then heat two tablespoons of olive oil in a saucepan with a heavy base.
Cook 2) and sweat garlic in the olive oil in a very low fire for one or two minutes, then Add the chopped tomatoes with a seasoned salt and pepper with a pinch of sugar. Cook your tomatoes using a low heat for about an hour or more right until they become a thick sauce.
3) Prepare the fish, ending any skin and bones and then cut it into pieces. Chop the sausage into bite-sized pieces or pieces and then cuts the remaining 3 cloves garlic, finely.
4) Just a tablespoon of olive oil in any pan heat and include chorizo, cooking it for a few moments. Add onion and garlic sliced up the sausage and cook gently until the onion begins to soften.
5) heat the broth of fish. Once the tomato finished cooking, put in the pan ingredients, chorizo and fish stock. Cook in an average temperature of approximately fifteen minutes or so.
6) Add the pieces of cod to the pan and then cook for around 5 minutes for the fish is cooked.
7) Example for seasoned stew. Serve in bowls with pieces of bread to mop up the juices.
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