Haddock & Chorizo with Angel Sweet®
Makes four servings
3 c Angel Sweet® tomatoes
1 tbsp olive oil
1 c chorizo sausage, cut into ½ inch slices
2 tbsp chopped fresh garlic
3 c chopped white cabbage
1 tsp sweet paprika
1 c vegetable stock
1 ½ c peeled and diced Yukon Gold potato
24-ounce (680 gram) haddock fillets, cut into large pieces
kosher salt to taste
freshly ground black peppercorns to taste
to garnish: extra-virgin olive oil and chopped fresh parsley
In a food processor, quickly pulse the tomatoes to form a chunky puree. (You should have about 2 cups.) Set aside.
In a large pot over medium heat, add oil and gently fry chorizo until very lightly browned, about 3-4 minutes, and has rendered out some of its flavorful fat. Add garlic, cabbage and sweat until translucent, about 5 minutes. Add the paprika, stirring to coat the vegetables, then pour in the reserved tomato puree, vegetable stock, and diced potato. Bring the pot to a simmer, stirring occasionally, until potatoes are cooked through, about 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 the stew to taste 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.