Portuguese Fish Stew

• 3 ripe plum tomatoes
• 7 ounces Savoy cabbage, outer leaves removed
• 2 tablespoons extra virgin olive oil
• 7 ounces chorizo sausage (cooked or uncooked), skinned, and cut into chunks
• 2 pounds new potatoes, peeled and cut into 1/2 inch dice
• 1/2 cup white wine
• 6 cups fish stock
• 2 pounds mixed white fish fillets, skinned and cut into 1-inch pieces
• extra virgin olive oil and coarsely chopped cilantro, for serving

1. Bring a small pot of water to a boil.
2. Meanwhile, core each tomato.
3. When water is boiling, plunge tomatoes into the boiling for about 20 seconds.
4. Remove with a slotted spoon, then put in a bowl of cold water.
5. Slip skins off the tomatoes and coarsely chop.
6. Slice the cabbage leaves into fine strands, discarding the tough central veins.
7. Heat the olive oil in a large saucepan over medium heat.
8. Add the chorizo and cook for a few minutes, stirring frequently, until lightly browned.
9. Pour off the fat.
10. Add the potatoes, stir and add the wine.
11. Cook until wine is reduced by half.
12. Add the chopped tomatoes and fish stock and bring to a boil.
13. Skim off any surface foam, and then simmer over low heat for 15 minutes.
14. Coarsely mash the potato and season to taste with salt.
15. Add the cabbage, bring back to a boil and simmer for 5 minutes.
16. Season the fish with salt and pepper, add it to the soup and poach for 5 minutes.
17. Serve in warm bowls with a drizzle of olive oil and chopped fresh cilantro.

tomatoes, savoy cabbage, extra virgin olive oil, chorizo sausage, new potatoes, white wine, fish stock, mixed white fish, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/portuguese-fish-stew/ (may not work)