Iberian-Inspired Chorizo, Cod and Chickpea Stew

A Two for Tuesday Recipe 

Afternoon was fast approaching and I still had not quite thought out dinner.  I was in the mood for something warm and spicy, not quite a soup, something more substantial. As I looked at my pantry for inspiration, I saw I had a beautiful package of Spanish chorizo waiting to be used and right next to it was a can of garbanzos. I took a quick look in the freezer and knew immediately what I wanted to make ... an Iberian-inspired stew.

I was going to base it on a stew I had when I was in Madrid at a Spanish-Portuguese restaurant. To this day, I have never forgotten the flavor of that rich, warm, spicy (not hot) stew. As unusual as the pairing of fish and chorizo may sound this is a classic in Portuguese and Spanish cooking. If you are not familiar with Spanish chorizo, it a cured sausage that is very common in Spain and is made with pork, garlic and paprika. In the U.S. it is becoming much more popular and available at most local supermarkets.

1 tablespoon olive oil
1 large Spanish onion, chopped
2 pinches salt
1/2 yellow bell pepper, chopped
1/2 red bell pepper, chopped
1 tablespoon garlic, minced
2 medium carrots, finely diced
4 cured Spanish chorizos, sliced on the bias, 1/4 inch thick
1 teaspoon sweet smoked paprika
2 pinches of saffron
1/8 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 cup of dry sherry
14.5 ounce can of fire roasted diced tomatoes
1/4 head of cabbage, sliced into strips
2 small red potatoes, peeled and diced
2 cups of chicken stock
1/2 cup white wine
1/2 cup water
1 bay leaf
2 handfuls of kale (optional)
4 - 5 ounces cod fillets

Heat oil in a tall stainless steel soup pan over medium heat. Add onions and the 2 pinches of salt, Cook for 3-5 minutes or until onions are softened.
Add the peppers, garlic, carrots and chorizo. Cook about 3 minutes to release the oil in the chorizo and so that they just slightly crisp. Take care to not over cook them at this stage and they can become tough.
Next, add  and stir in paprika, saffron, oregano and salt.
Stir in sherry to deglaze pan. Add all the remaining ingredients except for the cod fish. Allow stew to simmer for 40 minutes. Add fish in just before serving and simmer for about 5 minutes or till fish is cooked through/

Serve alongside a crisp salad and soft bread to sop up the delicious stew. ENJOY!

Recipe Notes:
Do not confuse Mexican chorizo with Spanish Chorizo.  Their only similarity is that  they both use pork, from there on the flavor profiles of each are completely different.