Try this Cod and chorizo stew recipe, or contribute your own.
Suggest a better description1) Heat a glug of oil in a large, deep frying pan over medium heat. Cook the chorizo, onion, garlic, parsley stalks and smoked paprika for 10 minutes, or until softened and caramelized.
2) Add the pepper, cook for 5 more minutes, then stir in the cherry tomatoes and cook for another 3 minutes.
3) Pour in the wine, bring to a boil, then add the tinned tomatoes. Reduce the heat to low-medium and simmer for 20 minutes, seasoning to taste.
4) Cut cod into 4cm pieces and submerge them in the sauce. Let the stew simmer with the lid on for 3-5 minutes or until the fish pieces are opaque and flaking.
5) Squeeze over the lemon juice, drizzle with a little olive oil, scatter over the parsley leaves.
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Serving Size: 1 (1509g) | ||
Recipe Makes: 1 | ||
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Calories: 596 | ||
Calories from Fat: 34 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 172mg | 53 % | |
Sodium 242.1mg | 8 % | |
Potassium 2484.7mg | 65 % | |
Total Carbohydrate 26.5g | 8 % | |
Dietary Fiber 7.9g | 31 % | |
Sugars, other 18.6g | ||
Protein 74.6g | 107 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 596
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