Linguine With Kale And Cod Recipes

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PORTUGUESE KALE-AND-SALT-COD CHOWDER



Portuguese Kale-and-Salt-Cod Chowder image

Provided by Molly O'Neill

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 pound boneless, skinless salt cod
1 tablespoon olive oil
1 pound linguica sausage (or chorizo), cut into 1/2-inch disks
1 small onion, chopped
2 medium baking potatoes, peeled and cut into 1/2-inch dice
4 quarts chicken broth
8 ounces kale, stemmed, rinsed and coarsely chopped to make 6 cups
2 bay leaves
1/2 teaspoon chili-pepper flakes
1/2 cup fresh mint, minced

Steps:

  • Soak the salt cod overnight in cold water. Drain and tear the cod into bite-size pieces, removing any remaining bones. Cover the cod with fresh water and bring nearly to a boil. Remove from the heat, cover and let sit for 15 minutes. Drain and set aside.
  • Warm the olive oil in a large soup pot over high heat. Add the sausage and cook, stirring constantly, for 3 minutes to lightly brown. Reduce the heat to medium, add the onions and cook, stirring frequently until the onions are nearly soft, about 5 minutes. Add the potatoes and toss. Add the chicken broth and bring to a boil. Add the kale, bay leaves and chili- pepper flakes. Return to a boil, then lower the heat and simmer for 30 minutes. Skim the fat off the top of the soup. Add the cod, adjust the seasoning, ladle into bowls and sprinkle each with fresh mint.

Nutrition Facts : @context http, Calories 611, UnsaturatedFat 16 grams, Carbohydrate 31 grams, Fat 27 grams, Fiber 2 grams, Protein 58 grams, SaturatedFat 8 grams, Sodium 5101 milligrams, Sugar 9 grams

COD STEW WITH TOMATOES, KALE AND CHORIZO



Cod Stew With Tomatoes, Kale And Chorizo image

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 1h

Yield Four servings

Number Of Ingredients 10

6 ounces chorizo, thinly sliced
3 cloves garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed and torn kale
5 large red potatoes, cut into 1/2-inch chunks
1 28-ounce can plum tomatoes, drained and coarsely chopped
2 cups water
1 1/2 teaspoons salt
Freshly ground pepper to taste
4 4-ounce cod fillets

Steps:

  • Heat a large pot over medium heat. Add the chorizo and cook until browned, about 5 minutes. Add the garlic and onion and cook until soft, about 5 minutes. Stir in the kale, potatoes, tomatoes and water and bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring twice. Uncover, raise the heat slightly and cook for 20 minutes longer. Stir in the salt and pepper.
  • Place the cod over the liquid, cover and simmer until just cooked through, about 5 minutes. Using a wide spatula, carefully transfer the fillets to shallow soup bowls. Spoon the stew over the cod and serve immediately.

Nutrition Facts : @context http, Calories 679, UnsaturatedFat 10 grams, Carbohydrate 89 grams, Fat 18 grams, Fiber 12 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 1570 milligrams, Sugar 13 grams

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