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Well, the groundhog dealt us a bad hand as cold, snow and ice continue to roll across the country. Cold weather calls for a rib-sticking bowl of deliciousness at the end of day dealing with

the weather. We recommend Portuguese Fish Stew for the cold winter's night by the fire.


4 thick pieces of striper, cod (ling is fine) monk fish, halibut, haddock or even thick grouper or snapper fillets- whatever you froze from your catch!

1 tablespoon extra-virgin olive oil

1/3 pound Spanish style chorizo diced or crumbled

1 medium onion, chopped

2 large cloves garlic, chopped

1 small bundle black or dinosaur kale, thinly sliced

A few grates nutmeg as you like it

Salt and freshly ground black pepper

1 cup chicken stock

1 (8-ounce) can tomato sauce

1 (15-ounce) can diced tomatoes or fire roasted diced tomatoes

1 (15-ounce) can garbanzo beans, rinsed and drained

A couple sprigs fresh thyme, leaves crumbled or chopped

Seafood seasoning or sweet paprika (a good choice would be Old Bay)

Chopped flat-leaf parsley, for garnish


1. Heat extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven.

2. Add chorizo and render for a couple of minutes, then add onions and cook until softened, about 5 minutes.

3. Stir in garlic and cook for 1 to 2 minutes.

4. Add kale and toss to wilt, then season with a few grates nutmeg and salt and pepper, to taste.

5. Stir in stock, tomato sauce, diced tomatoes, garbanzo beans and thyme. Bring to a simmer and cook over low heat for 10 minutes.

6. Cool and store for a make-ahead meal.

7. Reheat sauce, covered, in high-sided skillet over medium heat, stirring occasionally, until sauce is hot and bubbly, about 10 to 15 minutes.

8. Season fish with seafood seasoning or paprika and salt and pepper, to taste.

9. Add fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes.

10. Ladle into shallow bowls garnished with parsley. Serve with crusty Portuguese rolls for sopping the sauce.

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