Chorizo-Cod-Potato Stew

• 2 tablespoons extra virgin olive oil
• 1/2 lb chorizo sausage or 1/2 lb andouille sausage, thinly sliced
• 5 red boiling potatoes or 5 white boiling potatoes, cut in half, then thinly sliced into half moons
• 1 large onion, chopped
• 1 carrot, peeled, thinly sliced in half, and sliced into half moons
• 4 garlic cloves, chopped
• salt
• black pepper
• 1 cup dry white wine
• 1 (14 ounce) can diced fired-roasted tomatoes
• 1 quart chicken stock
• 2 jarred roasted red peppers, chopped
• 1 1/2 lbs fresh cod, cut into 2-inch chunks
• 1/2 cup fresh flat-leaf parsley

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

extra virgin olive oil, chorizo sausage, red boiling potatoes, onion, carrot, garlic, salt, black pepper, white wine, tomatoes, chicken, red peppers, fresh cod, fresh flatleaf

Taken from www.food.com/recipe/chorizo-cod-potato-stew-439382 (may not work)