Serves : 4
Preparation time: 5 minutes
Cooking time : 20 minutes
INGREDIENTS
- 250 ml (1 cup) cubed chorizo (mild or hot)
- 500 ml (2 cups) cubed potatoes
- 60 ml (4 tbsp.) olive oil
- 2 garlic cloves, chopped
- 1/2 green cabbage, chopped
- 1 onion, thinly sliced
- 5 ml (1 tsp.) herbes de Provence blend
- 250 ml (1 cup) green or black olives
- 250 ml (1 cup) white wine
- 500 ml (2 cups) crushed tomatoes
- 500 g (17 oz) cod, cut into large chunks
- Salt and pepper to taste
PREPARATION
- In a saucepan over medium heat, sauté chorizo and potatoes in olive oil for 5 minutes.
- Add the garlic, onion, cabbage, herbes de Provence, olives and white wine and continue cooking over medium heat, stirring, for 5 minutes.
- Add salt, pepper, tomatoes, cod, enough water to cover the mixture, cover with a lid and cook over low heat for 10 minutes. Check the seasoning.
- Serve with toasted bread.
