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Portugese Fisherman a Stew ( Easy And Incredible)

posted in Food & Drink > Recipes
11/05/2013
  • Total Time: 0 hours 40 minutes
    Prep:
    Cook:
    0 hours 20 minutes
    0 hours 20 minutes
    Yield:
    4 servings
    Level:
    Easy
    Ingredients
    1 tablespoon extra-virgin olive oil
    8 ounces chorizo, casing removed and chopped
    1 starchy potato, peeled and chopped
    1 medium onion, chopped
    1 carrot, peeled and chopped

  • 3 to 4 cloves garlic, chopped or thinly sliced
    1 Fresno or Holland pepper, thinly sliced
    2 tablespoons chopped fresh thyme
    1 bay leaf
    1 small bunch flat-leaf kale, leaves stripped and chopped
    Freshly grated nutmeg
    1 (15-ounce) can chick peas, drained
    1 (15-ounce) can diced tomatoes or diced tomatoes

  • 3 cups chicken stock
    Kosher salt and freshly ground black pepper
    1 1/2 pounds medium shrimp, deveined and stemmed
    Juice of 1 lemon
    Portuguese rolls, for serving

  • Directions
    Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in

  • the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.

  • Heat chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls along side!

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