Haddock and Chorizo with Angel Sweet®

Portions

4

Temps de préparation

15

Cooking Mins

30

Ingrédients

  • 3 cups Angel Sweet® tomatoes
  • 1 Tbsp olive oil
  • 1 cup chorizo sausage, cut into ½” slices
  • 2 Tbsp fresh garlic, chopped
  • 3 cups white cabbage, chopped
  • 1 tsp sweet paprika
  • 1 cup vegetable stock
  • 1 ½ cup Yukon Gold potatoes, peeled and diced
  • 24-ounce (680 gram) haddock fillets, cut into large pieces
  • Kosher salt to taste
  • Freshly ground black peppercorns to taste
  • Extra-virgin olive oil to garnish
  • Chopped fresh parsley to garnish

Préparation

  • In a food processor, quickly pulse the tomatoes to form a chunky puree. Set aside.
  • In a large pot over medium heat, add oil and gently fry chorizo until very lightly browned, approximately 3-4 minutes. Add garlic and cabbage and sweat until translucent, approximately 5 minutes.  Add the paprika, stirring to coat the vegetables, then pour in the tomato puree, vegetable stock, and potato. Bring the pot to a simmer, stirring occasionally, until potatoes are cooked through, approximately 15 minutes.  While pot is simmering, add the haddock pieces, submerging carefully into the liquid, and gently cook the fish through, about 4-5 minutes.
  • Take the pot off the heat and season with salt and pepper.  Ladle stew into serving bowls and garnish with a drizzle of extra-virgin olive oil and a pinch of fresh chopped parsley.  Serve hot right away with a few pieces of toasted crusty bread.

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