Chorizo-Cod-Potato Stew

(from saymyname’s recipe box)

Source: Rachael Ray

Serves 6 people

Categories: Fish, Main Dish, Rachael Ray, Stew


  • 2 tablespoons extra virgin olive oil
  • 1/2 lb chorizo sausage or 1/2 lb andouille sausage, thinly sliced
  • 5 red boiling potatoes or 5 white boiling potatoes, cut in half, then thinly sliced into half moons
  • 1 large onion, chopped
  • 1 carrot, peeled, thinly sliced in half, and sliced into half moons
  • 4 garlic cloves, chopped
  • salt
  • black pepper
  • 1 cup dry white wine
  • 1 (14 ounce) can diced fired-roasted tomatoes
  • 1 quart chicken stock
  • 2 jarred roasted red peppers, chopped
  • 1 1/2 lbs fresh cod, cut into 2-inch chunks
  • 1/2 cup fresh flat-leaf parsley


  1. Preheat a soup pot over med-high heat with the oil.

  2. Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.

  3. Add in the potatoes; continue to cook for 2 minutes.

  4. Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.

  5. Add in the white wine and cook for 3 minutes.

  6. Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.

  7. You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.

  8. Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.

  9. Finish the soup with the parsley; taste for seasonings and serve.

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