Cod and Chorizo Stew

By Leite's Culinaria

Ingredients

2 tablespoons mild vegetable oil (divided)
3 ounces Spanish dry-cured chorizo (halved and sliced into chunks)
1 (7 oz) white onion (diced)
2 garlic cloves (finely chopped)
1 (5 oz) red bell pepper (diced)
1 can (14 ounce) chickpeas (drained and rinsed)
1 tablespoon store-bought or homemade tomato paste
1 fish bouillon cube (crumbled)
1 teaspoon ground cumin
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 tablespoon honey
2 cans (14 ounce) diced tomatoes
4 (1 lb 5 oz 600 g) skinless cod fillets (cut into large chunks)
4 (6 oz) handfuls of curly kale (sliced)
Salt and freshly ground black pepper
4 small pitas (toasted)
4 tablespoons sour cream
4 lemon wedges

Prep Time20mins
Cook Time40mins
Servings6

Instructions

In a large pot over medium heat, combine 1 tablespoon of oil and chorizo. Cook until the chorizo releases its oil, 2 to 3 minutes. Stir in onion, garlic, and red pepper and cook until softened, about 5 minutes.

Add the drained chickpeas, tomato paste, bouillon cube, cumin, smoked paprika, cayenne, and honey, and fry for 5 minutes. Stir in the canned tomatoes and simmer until thickened, about 15 minutes more. Taste and season with salt and pepper.

In a large skillet over medium heat, warm the remaining tablespoon of oil. Get the pan nice and hot, then add the pieces of cod, and season with salt and pepper. Sear the fish until just cooked through, 3 to 4 minutes.

Pour the tomato and chorizo stew into the skillet along with the kale and simmer until the cod flakes apart and the kale is tender, about 5 minutes.

Serve with toasted pita, sour cream, and a wedge of lemon.