Cod with Kale and Chorizo in Broth - Ellie Krieger

Name: Cod with Kale and Chorizo in Broth - Ellie Krieger
Cuisine: European, Mediterranean
Ingredients: 1 bunch kale (about ¾ pound); 1 small onion; 3 cloves garlic; 1 ½ ounces cooked chorizo sausage; 1 tablespoon olive oil; 1 ½ cups fish stock, preferably lower sodium; Four 6-ounce skinless cod fillets; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper

7 steps

Updated at: Thu, 17 Aug 2023 10:34:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories627.7 kcal (31%)

Total Fat32.3 g (46%)

Carbs32.2 g (12%)

Sugars8.4 g (9%)

Protein57 g (114%)

Sodium1445.9 mg (72%)

Fiber10.4 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

0.75 poundkale

1onion

small

3cloves garlic

1.5 ounceschorizo sausage

cooked

1 tablespoonolive oil

1 ½ cupsfish stock

preferably lower sodium

6 ounceskinless cod fillets

⅛ teaspoonsalt

⅛ teaspoonfreshly ground black pepper

Instructions

Step 1

Remove the kale leaves from the stalks, discarding the stalks. Rinse the kale leaves and dry them thoroughly.

Step 2

Thinly slice the onion and garlic and finely dice the sausage. Heat the oil in a large nonstick skillet that has a lid, over a medium-high heat. Add the onion and chorizo and cook until the onions are softened, 3-4 minutes. Meanwhile, chop the kale into ½ inch pieces.

Step 3

Add the garlic to the skillet and cook, stirring, 1 minute more. Add kale and stock and cook until the kale is wilted, 3 minutes. Season the fish with the salt and pepper. Arrange the fish on top of the greens in the skillet, lower the heat to medium-low, cover, and cook until the fish is opaque and flakes easily with a fork, 10 minutes. Place a piece of fish in each of four shallow serving bowls. Divide the greens and broth among the plates and

Step 4

serve.

Step 5

Makes 4 servings

Step 6

Serving size 1 fish fillet and 2/3 cup greens/broth

Step 7