Fish & Chorizo Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• ▢4 ounces chorizo sausage cut into ½ -inch chunks
• ▢¼ cup finely chopped onion
• ▢2 cloves garlic minced
• ▢2 cups chicken broth
• 1 medium tomato diced
• ▢1/16 teaspoon dried thyme
• ▢1/16 teaspoon dried oregano
• ▢12 ounces skinless white fish fillets cut into bite-size pieces
• ▢Salt and freshly ground black pepper
• ▢1 tablespoon fresh parsley minced

Instructions

• Heat the olive oil in a medium saucepan over medium heat.
• Add the chorizo and onion, and cook until the onion is softened, about 8 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds.
• Stir in the chicken bone broth, scraping up any browned bits.
• Stir in the tomato, thyme, and oregano. Bring to a simmer. Simmer for about 10 minutes to allow the flavors to meld.
• Season the fish with salt and pepper. Add the fish to the stew and bring to a simmer. Reduce the heat to medium-low, cover, and simmer until the fish flakes easily, about 5 minutes.
• Stir in the parsley and season with additional salt and pepper to taste.

Notes

White fish that work well for stew are pollock, halibut, cod, sea bass, and red snapper.






SOURCE: littlebitrecipes