Mexican Cod And Potato Stew Recipes

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)

Steps:

• Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
• Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
• Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

CHORIZO-COD-POTATO STEW

Steps:

• Preheat a soup pot over med-high heat with the oil.
• Add in the sliced chorizo; cook/stirring frequently, for 2 minutes.
• Add in the potatoes; continue to cook for 2 minutes.
• Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes.
• Add in the white wine and cook for 3 minutes.
• Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes.
• You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little.
• Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through.
• Finish the soup with the parsley; taste for seasonings and serve.

SAUTéED COD WITH POTATOES IN CHORIZO-MUSSEL BROTH

Steps:

• Heat oven to 350 degrees. Brush unpeeled garlic with a teaspoon of olive oil, wrap in foil, bake 40 minutes. Meanwhile, place potatoes in pot of salted water to cover, bring to a boil, and cook over medium heat until very tender, about 30 minutes.
• Heat 1 tablespoon olive oil in 3-quart saucepan. Add sliced shallots and sliced garlic, cook over low heat until soft but not colored, add wine, bring to a simmer and add mussels. Cover and cook until mussels open, about 3 minutes. Drain through a fine sieve, and reserve cooking liquid. Shuck mussels and reserve, covered. Clean pan.
• Place 2 tablespoons oil in mussel pan. Add minced shallots and minced garlic. Sauté until soft. Add chorizo, and sauté until starting to brown. Add clam juice and mussel cooking liquid. Bring to a simmer, add 1 branch each thyme and rosemary, remove from heat, add shucked mussels, and set aside, covered.
• When roasted garlic is done, remove it from foil, and peel cloves. When potatoes are done, drain them, and return them to cooking pot. Mash with a fork, adding roasted garlic cloves, butter, and 4 tablespoons olive oil. Place over low heat, fold in 4 tablespoons parsley, add 2 teaspoons lemon juice and season to taste with salt. Set aside over very low heat.
• Pat fish dry, and season with salt and pepper on both sides. In heavy skillet large enough to hold fish without crowding, add remaining oil. Place over high heat. When oil is hot, sauté fish, turning once, until golden brown, 4 to 5 minutes on each side.
• Reheat chorizo-mussel broth over low heat, and add remaining lemon juice. Remove thyme and rosemary, and add remaining parsley.
• To serve, place a portion of potatoes in center of each of four shallow soup plates. Place a portion of fish on potatoes. Spoon broth, chorizo and mussels around potatoes, and garnish with thyme and rosemary.

CHORIZO-COD-POTATO STEW

Steps:

• Preheat a soup pot over medium-high heat with the EVOO. Add the sliced chorizo and cook, stirring frequently, for 2 minutes. Add the potatoes and continue to cook for 2 minutes. Add the onions, carrots, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the white wine and cook for 3 minutes. Add the fire-roasted tomatoes, chicken stock, and roasted red peppers, bring up to a simmer and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little. Add the cod. Gently simmer for 3 to 4 minutes, or until the fish is cooked through. Finish the soup with the parsley, taste for seasoning, and serve.

COD STEW WITH TOMATOES, KALE AND CHORIZO

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.