adapted from Rachael Ray
1 Tbsp extra-virgin olive oil
1/3 pound Mexican chorizo, casing removed
1 medium onion, chopped
2 large cloves garlic, chopped
1 large bundle kale
few gratings of nutmeg
Salt and freshly ground black pepper
1 cup chicken stock
8 oz can tomato sauce
15 oz can diced tomatoes
1 Tbsp fresh thyme, chopped
4 thick pieces cod or haddock fillets (6-8 oz each)
Old Bay seasoning
Italian parsley, chopped
- Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven.
- Add chorizo and render for a couple of minutes, then add onions and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 to 2 minutes.
- Strip kale leaves from stems. Slice stems into ¼” pieces (like celery). Chop leaves coarsely.
- Stir in the stock, tomato sauce, diced tomatoes, kale stems, and thyme. Bring to a simmer and cook over low heat for 10 minutes.
- Add kale leaves and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste.
- Season the fish with Old Bay seasoning 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 to 7 minutes.
- Ladle into shallow bowls garnished with parsley.
- Serve with crusty bread for mopping.
- Rachael Ray uses Spanish chorizo, but I have not found it in my area, so I substitute Mexican chorizo. I believe the seasonings are the same, but Mexican chorizo is a raw sausage.
- You can discard the kale stems if you prefer, but with a little extra cooking they taste great & I hate to waste them.
- You can substitute Swiss chard or spinach for the kale.
- You can substitute any other seafood for the fish – shrimp, scallops, or ???