Fisherman's stew with kale, chickpeas, and shrimp
Votes: 3
Time: 1 hour 10 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Fisherman's stew with kale, chickpeas and shrimp - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of peeled and deveined medium-sized shrimp
- 225g peeled and chopped chorizo sausages
- 1 peeled and chopped high-starch potato
- 1 thinly sliced Fresno or Dutch pepper
- 1 small bunch kale (leaves removed and chopped)
- 1 can (425 g) chickpeas (drained)
- 1 can (425g) diced tomatoes or diced tomatoes with chili pepper
- 1 tbsp. l. olive oil
- 1 medium onion, chopped
- 1 peeled and chopped carrot
- 3-4 cloves of garlic, sliced or thinly sliced
- 2 tablespoons chopped fresh thyme
- 1 bay leaf
- Freshly grated nutmeg
- 3 cups chicken broth
- Salt and ground black pepper
- Juice of 1 lemon
- Portuguese buns for serving
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Cooking the dish according to the recipe:
- In a Dutch oven or soup pot, heat 1 tablespoon olive oil over medium-high heat, add chorizo and render fat for 2 minutes.
Then add the potatoes, onion, carrots, garlic, chili pepper, thyme, and bay leaf. Cook until softened, 5-6 minutes. Add the kale and cook until wilted, then sprinkle with a little nutmeg. - Add the chickpeas, tomatoes, and broth to the pan, bring to a gentle simmer, and season with salt and pepper if needed. Let cool and serve as a pre-cooked dish.
Before serving, reheat the chorizo and vegetable sauce base in a shallow bowl. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls, drizzled with olive oil, with warm Portuguese bread rolls.
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