Best 9 Cod Stew With Tomatoes Kale And Chorizo Recipes

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Craving a delightful and hearty cod stew that tantalizes your taste buds? Look no further! In this article, we'll take you on a culinary journey to discover the best recipe for cod stew with tomatoes, kale, and chorizo. This flavorful stew combines the delicate taste of cod with the tangy sweetness of tomatoes, the earthy flavors of kale, and the smoky spiciness of chorizo. Get ready to indulge in a heartwarming and delicious meal that's perfect for a cozy dinner or a special gathering with friends and family.

Here are our top 9 tried and tested recipes!

COD & CHORIZO STEW



Cod & chorizo stew image

Fancy a fish supper ready in under half an hour? Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew

Provided by Chelsie Collins

Categories     Dinner, Supper

Time 27m

Number Of Ingredients 7

1 tbsp olive oil
1 large onion, finely chopped
200g cooking chorizo, chopped into small pieces
400g can chopped tomatoes
4 cod fillets
400g can butter beans, drained
½ small pack parsley, roughly chopped

Steps:

  • Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
  • Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

Nutrition Facts : Calories 417 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 2.1 milligram of sodium

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW



Spicy Tomato, Seafood, and Chorizo Stew image

This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!

Provided by Jennifer Baker

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 40m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 onion, chopped
2 each poblano peppers, seeded and chopped
3 cloves garlic, minced
8 ounces chorizo sausage
1 (32 ounce) container chicken stock or broth
2 (14.5 ounce) cans Hunt's® no salt added Petite Diced Tomatoes, drained
1 (11 ounce) can Mexican-style corn, drained
1 (7 ounce) can salsa verde
1 ½ teaspoons ground cumin
½ teaspoon ground chipotle chile pepper, or to taste
1 pound cod fillets (or other firm white fish like halibut), cut into chunks
1 pound large raw shrimp, peeled, deveined
1 Chopped green onions
1 bunch Chopped fresh cilantro
1 Lime wedges

Steps:

  • Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
  • Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
  • Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
  • Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g

COD STEW WITH TOMATOES, KALE AND CHORIZO



Cod Stew With Tomatoes, Kale And Chorizo image

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 1h

Yield Four servings

Number Of Ingredients 10

6 ounces chorizo, thinly sliced
3 cloves garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed and torn kale
5 large red potatoes, cut into 1/2-inch chunks
1 28-ounce can plum tomatoes, drained and coarsely chopped
2 cups water
1 1/2 teaspoons salt
Freshly ground pepper to taste
4 4-ounce cod fillets

Steps:

  • Heat a large pot over medium heat. Add the chorizo and cook until browned, about 5 minutes. Add the garlic and onion and cook until soft, about 5 minutes. Stir in the kale, potatoes, tomatoes and water and bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring twice. Uncover, raise the heat slightly and cook for 20 minutes longer. Stir in the salt and pepper.
  • Place the cod over the liquid, cover and simmer until just cooked through, about 5 minutes. Using a wide spatula, carefully transfer the fillets to shallow soup bowls. Spoon the stew over the cod and serve immediately.

Nutrition Facts : @context http, Calories 679, UnsaturatedFat 10 grams, Carbohydrate 89 grams, Fat 18 grams, Fiber 12 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 1570 milligrams, Sugar 13 grams

CHORIZO STEW WITH KALE



Chorizo Stew with Kale image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, plus some for drizzling
One 12- to 16-ounce package Spanish chorizo, halved and cut into 1-inch half moons
2 large or 3 medium starchy potatoes, peeled and cut into quarters lengthwise and then 1-inch slices
Salt and pepper
Salt and pepper
1 teaspoon smoked sweet paprika (1/3 palmful)
3 to 4 cloves garlic, peeled and thinly sliced
2 bay leaves
1 large onion, quartered lengthwise then sliced 1/4-inch thick
1 bundle Tuscan kale, stemmed and thinly sliced or chopped
4 cups chicken stock
One 28-ounce can stewed tomatoes
One 14.5-ounce can chickpeas, drained
4 Portuguese rolls, toasted

Steps:

  • Heat the oil in a soup pot over medium-high heat. Add the chorizo and render 2 to 3 minutes, then remove to a plate. Add the potatoes, sprinkle with salt and pepper, and cook partially covered until lightly browned, a few minutes. Add the paprika, garlic, bay leaves and onions, and cook 5 minutes more stirring occasionally. Wilt the kale into the pot, then add the stock, tomatoes and chickpeas. Add the chorizo back to the pot. Bring the soup to a simmer and cook for 10 minutes or so. Serve with the Portuguese rolls drizzled with some oil.
  • Get Rachael's shopping list for this episode's recipes here.

CHORIZO-COD-POTATO STEW



Chorizo-Cod-Potato Stew image

Make and share this Chorizo-Cod-Potato Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 51m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1/2 lb chorizo sausage or 1/2 lb andouille sausage, thinly sliced
5 red boiling potatoes or 5 white boiling potatoes, cut in half, then thinly sliced into half moons
1 large onion, chopped
1 carrot, peeled, thinly sliced in half, and sliced into half moons
4 garlic cloves, chopped
salt
black pepper
1 cup dry white wine
1 (14 ounce) can diced fired-roasted tomatoes
1 quart chicken stock
2 jarred roasted red peppers, chopped
1 1/2 lbs fresh cod, cut into 2-inch chunks
1/2 cup fresh flat-leaf parsley

Steps:

  • Preheat a soup pot over med-high heat with the oil.
  • Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
  • Add in the potatoes; continue to cook for 2 minutes.
  • Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
  • Add in the white wine and cook for 3 minutes.
  • Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
  • You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
  • Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
  • Finish the soup with the parsley; taste for seasonings and serve.

Nutrition Facts : Calories 787.3, Fat 33, SaturatedFat 10.2, Cholesterol 130.2, Sodium 1166.3, Carbohydrate 55.9, Fiber 5.5, Sugar 10.9, Protein 55

COD WITH TOMATO & CHORIZO SAUCE



Cod With Tomato & Chorizo Sauce image

Try this quick low-fat dish when you next fancy a fish supper, ready in less time than it takes to get a takeaway. Serve with steamed green beans.

Provided by English_Rose

Categories     Spanish

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1 garlic clove, sliced
4 slices chorizo sausage, cut into matchsticks
1/2 teaspoon chili flakes
14 ounces chopped tomatoes
2 cod fish fillets

Steps:

  • Heat 1 tbsp olive oil in a pan then cook the garlic and chorizo for a few minutes. Add the chili and tomatoes and simmer for 10 minutes until thickened, season.
  • Meanwhile rub the fish with a little more oil, season and broil or steam until cooked through, about 4-6 minutes.
  • Serve the fish with the sauce and green beans.

Nutrition Facts : Calories 229.4, Fat 2.1, SaturatedFat 0.4, Cholesterol 99.3, Sodium 141.5, Carbohydrate 8.6, Fiber 2.6, Sugar 5.3, Protein 43.1

CHORIZO-COD-POTATO STEW



Chorizo-Cod-Potato Stew image

Categories     Potato     Stew     Cod     Simmer

Yield 4 servings

Number Of Ingredients 13

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1/2 pound chorizo or andouille sausage, thinly sliced
5 red or white boiling potatoes, cut in half, then thinly sliced into half moons
1 large onion, chopped
1 carrot, peeled, cut in half lengthwise, and sliced into half moons
4 garlic cloves, chopped
Salt and black pepper
1 cup dry white wine (eyeball it)
1 14-ounce can diced fire-roasted tomatoes
1 quart chicken stock
2 jarred roasted red peppers,chopped
1 1/2 pounds fresh cod, cut into 2-inch chunks
1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped

Steps:

  • Preheat a soup pot over medium-high heat with the EVOO. Add the sliced chorizo and cook, stirring frequently, for 2 minutes. Add the potatoes and continue to cook for 2 minutes. Add the onions, carrots, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the white wine and cook for 3 minutes. Add the fire-roasted tomatoes, chicken stock, and roasted red peppers, bring up to a simmer and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little. Add the cod. Gently simmer for 3 to 4 minutes, or until the fish is cooked through. Finish the soup with the parsley, taste for seasoning, and serve.

COD AND CHORIZO STEW WITH GRILLED GARLIC BREAD



Cod and Chorizo Stew with Grilled Garlic Bread image

Provided by Justin Chapple

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil, plus more for brushing
1 medium onion, chopped
3 cloves garlic, chopped, plus 1 whole clove Kosher salt and freshly ground black pepper
4 ounces dried chorizo, diced or sliced
One 14-ounce can whole peeled tomatoes
1 chipotle chile in adobo sauce, seeded and minced
1 1/2 teaspoons smoked paprika
One 14-ounce can chickpeas, rinsed and drained
2 roasted red bell peppers, thickly sliced
1 pound skinless cod fillets, cut into 1 1/2-inch pieces
4 thick slices sourdough bread
1/2 cup chopped flat-leaf parsley

Steps:

  • Heat the 1/4 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering. Add the onions and chopped garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes. Add the chorizo and cook, stirring occasionally, until slightly rendered, 3 to 5 minutes.
  • Crush the tomatoes by hand and add them to the pan along with their juices. Stir in the chipotle and paprika, then stir in the chickpeas and roasted red peppers; season with salt and pepper. Bring to a simmer over medium heat, then nestle the cod in the stew. Cover and simmer over medium-low heat until the cod is cooked through, about 5 minutes.
  • Meanwhile, preheat a cast-iron grill pan over high heat. Brush the bread with olive oil and grill, flipping once, until lightly charred, 3 to 5 minutes. Rub the grilled bread with the whole garlic clove and season with salt and pepper.
  • Garnish the stew and bread with the parsley and serve right away.

COD EN COCOTTE WITH TOMATOES, OLIVES & CHORIZO



Cod en Cocotte with Tomatoes, Olives & Chorizo image

French seafood stew from the Bistronomy cookbook by Jane Sigal.

Provided by Jane Sigal

Categories     Potato     Bake     Kid-Friendly     Dinner     Cod     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 Servings

Number Of Ingredients 12

2 medium Yukon Gold potatoes (12 ounces/350 g total)
6 plum tomatoes, peeled, seeded, and chopped
1 1/2 ounces (45 g) Spanish chorizo, cut into 1/8-inch (3-mm) dice
12 small black olives, such as Niçoise, pitted
1 large garlic clove, chopped
Four 4- to 5-ounce (125- to 150-g) skinned cod fillets
4 thyme sprigs
1/4 cup (8 g) chopped parsley
4 tablespoons (60 g) unsalted butter, sliced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper

Steps:

  • Heat the oven to 350°F (175°C). In a medium saucepan of boiling water, cook the potatoes until tender, about 20 minutes. Drain and let cool slightly, then peel and cut into slices 1/4 inch (6 mm) thick.
  • In a medium enameled cast-iron casserole, spread the potato slices, tomatoes, chorizo, olives, and garlic. Set the fish on top and add the thyme, parsley, butter, oil, and lemon juice. Season with salt and pepper. Cover and bring to a simmer on the stove, then transfer the pot to the oven and cook until the fish is just opaque throughout, 10 to 15 minutes. Serve directly from the casserole.
  • Make Ahead
  • The casserole can be assembled and refrigerated for up to 4 hours before baking.

Tips:

  • Use a variety of seafood: This recipe calls for cod, but you can use any type of firm white fish, such as tilapia, halibut, or snapper.
  • Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
  • Add vegetables to your liking: This recipe calls for tomatoes, kale, and chorizo, but you can add any vegetables you like. Some other good options include potatoes, carrots, celery, and onions.
  • Season the stew to taste: This recipe is a good starting point, but you may need to adjust the seasonings to your liking. Add more salt, pepper, or chili powder, as desired.
  • Serve the stew with crusty bread or rice: This stew is delicious served with crusty bread or rice. The bread or rice will help to soak up the flavorful broth.

Conclusion:

This cod stew with tomatoes, kale, and chorizo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a quick and easy seafood recipe, give this cod stew a try. You won't be disappointed!

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