Cod Stew With Tomatoes, Kale And Chorizo

• 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

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

chorizo, garlic, onion, torn kale, red potatoes, tomatoes, water, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/4839 (may not work)