Portuguese Cod Stew

Temps & Portions
4 servings
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
  • 2 Tbsp. (30 mL) Becel® Oil
    Becel Margarine Olive Oil 454G
    $3.99 • Chq
  • 1 lb. (450 g) all-purpose potatoes, peeled and cut into 1/2-inch/1.5 cm cubes
    Potatoes Sweet 1EA
    $1.35 • Chq
  • 3 ounces (90 g) chorizo, chopped
  • 2 large cloves garlic, chopped
    Garlic (3PK)
    $2.69 • Chq
  • 1 1/2 cups water
    Evian Spring Water Natural 1.5L
    $2.53 • Chq
  • 4 large leaves kale, stems removed and sliced (about 4 cups/1 L)
    Kale 1EA
    $3.77 • Chq
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 2 cups whole peeled tomatoes, crushed
    Tomatoes Plum Roma 1EA
    $0.72 • Chq
  • 1 lb. cod, cut into 4 pieces
    Chelsea Cod Fillets Boned Salted 908G
    $19.99 • Chq
  • Heat oil in large pot over medium-high heat and cook potatoes and chorizo covered, stirring frequently, until potatoes soften, about 8 minutes. Stir in garlic and cook, stirring, until fragrant, about 15 seconds. Stir in water, kale and Knorr® Vegetable Dry Soup Mix and bring to a boil over high heat. Reduce heat and cook covered 10 minutes.
  • Stir in tomatoes and place cod in pot, spooning some of the mixture over cod. Cover and cook over medium heat until cod flakes with fork, about 8 minutes.
  • Garnish, if desired, with chopped cilantro and parsley. Serve with crusty bread.
  • Each serving of stew is an excellent source of fibre and vitamin C as well as a good source of calcium and iron.