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Preparation time
5 minutes
Total time:
21 minutes
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Ingredients
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125 mL (½ cup) coarsely chopped chorizo
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680 g (1½ lb.) new potatoes, halved
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3 vine-ripened tomatoes, diced
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500 mL (2 cups) water
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450 g (1 lb.) fresh cod, cubed
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To taste, pepper
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Directions
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In a large, deep skillet, cook chorizo over high heat for 2 to 3 minutes, without adding any extra fat to the skillet. Add potatoes, tomatoes, and water, and bring to a boil.
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Reduce heat to low, cover, and simmer for 12 minutes or until potatoes are tender.
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Add cod, season generously with pepper, and continue cooking with lid on over low heat until fish is opaque and flakes away easily with a fork (about 2 minutes), or until a meat thermometer inserted in thickest part reads 63°C (145°F).
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Break cod up into chunks while in skillet and serve.
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