Ingredients

Instructions

1. 1

   Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the sliced chorizo and cook for 3-4 minutes until the fat renders and the edges crisp up. Remove the chorizo with a slotted spoon and set aside, leaving the reddish oil in the pot.

2. 2

   In the same pot, add the onions and red bell peppers. Sauté for 5 minutes until softened, then stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.

4. 4

   Add the crushed tomatoes, fish stock, and bay leaves. Stir well to combine.

5. 5

   Arrange the sliced potatoes in an even layer within the sauce. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the potatoes are just tender when pierced with a knife.

6. 6

   Gently nestle the chunks of cod and the cooked chorizo on top of the stew. Spoon some of the hot broth over the fish.

7. 7

   Cover the pot again and simmer gently for another 8-10 minutes, or until the fish is opaque and flakes easily with a fork.

8. 8

   Discard the bay leaves. Taste and adjust salt and pepper if needed. Sprinkle generously with fresh chopped parsley before serving hot.