Directions:
- MAKING THE MINUTES COUNT: Cut the cod while the stew simmers in step 2.
- 1. SAUTÉ SAUSAGE AND VEGETABLES: Heat oil in large Dutch oven over medium-high heat until shimmering. Add onion, fennel, bell pepper, chorizo, red pepper flakes, and 1/2 teaspoon salt and cook until vegetables are softened, about 7 minutes.
- 2. MAKE SAUCE: Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Stir in tomatoes and clam juice. Bring to simmer and cook to blend flavors, 10 minutes.
- 3. COOK FISH AND FINISH STEW: Pat cod dry with paper towels and season with salt and pepper. Nestle cod into pan and spoon sauce over fish. Cover and cook over low heat until fish flakes apart when gently prodded with paring knife, about 5 minutes. Season with salt and pepper to taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.31 Kcal (1027 kJ) | ||
| Calories from fat | 92.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.25g | 16% | |
|---|---|---|---|
| Cholesterol | 56.31mg | 19% | |
| Sodium | 514.45mg | 21% | |
| Potassium | 605.18mg | 13% | |
| Total Carbs | 12.38g | 4% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 20.17g | 40% | |
| Vitamin C | 31mg | 52% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.8mg | 49% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 89.21 Kcal (374 kJ) | ||
| Calories from fat | 33.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 16% | |
|---|---|---|---|
| Cholesterol | 20.48mg | 19% | |
| Sodium | 187.08mg | 21% | |
| Potassium | 220.08mg | 13% | |
| Total Carbs | 4.5g | 4% | |
| Sugars | 1.19g | 13% | |
| Dietary Fiber | 1.26g | 14% | |
| Protein | 7.33g | 40% | |
| Vitamin C | 11.3mg | 52% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.2mg | 49% | |
| Calcium | 18mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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