Categories: Fish, Main Dish, Rachael Ray, Stew
Ingredients
- 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
Directions
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Preheat a soup pot over med-high heat with the oil.
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Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
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Add in the potatoes; continue to cook for 2 minutes.
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Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
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Add in the white wine and cook for 3 minutes.
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Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
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You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
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Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
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Finish the soup with the parsley; taste for seasonings and serve.