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Portuguese Cod Stew

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  • 2 Tbsp. (30 mL) Becel® Oil
  • 1 lb. (450 g) all-purpose potatoes, peeled and cut into 1/2-inch/1.5 cm cubes
  • 3 ounces (90 g) chorizo, chopped
  • 2 large cloves garlic, chopped
  • 1 1/2 cups (375 mL) water
  • 4 large leaves kale, stems removed and sliced (about 4 cups/1 L)
  • 1 package Knorr® Vegetable Dry Soup Mix
  • 2 cups (500 mL) whole peeled tomatoes, crushed
  • 1 lb. (450 g) cod, cut into 4 pieces

NUTRITIONAL INFORMATION

 

Amount per serving

Calories410
Calories from Fat140
Total Fat16g
Saturated Fat4g
Trans Fat0g
Cholesterol65mg
Sodium1260mg
Total Carbs36g
Dietary Fiber4g
Sugars5g
Protein31g
Calcium15%
Iron20%
Vitamin C180%
Vitamin A230%

  • 1 Heat oil in large pot over medium-high heat and cook potatoes and chorizo covered, stirring frequently, until potatoes soften, about 8 minutes. Stir in garlic and cook, stirring, until fragrant, about 15 seconds. Stir in water, kale and Knorr® Vegetable Dry Soup Mix and bring to a boil over high heat. Reduce heat and cook covered 10 minutes.
  • 2 Stir in tomatoes and place cod in pot, spooning some of the mixture over cod. Cover and cook over medium heat until cod flakes with fork, about 8 minutes.
  • 3 Garnish, if desired, with chopped cilantro and parsley. Serve with crusty bread.