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
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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