• 1 tablespoon extra-virgin olive oil
• 1/3 pound Spanish style chorizo, casing removed and diced or crumbled
• 1 medium onion, chopped
• 2 large cloves garlic, chopped
• 1 small bundle black or dinosaur kale, thinly sliced
• A few grates nutmeg
• Salt and freshly ground black pepper
• 1 cup chicken stock
• 1 (8 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes or fire roasted diced tomatoes
• 1 (15 oz) can garbanzo beans, rinsed and drained
• A couple sprigs fresh thyme, leaves chopped
• 4 (6 to 8 oz) thick pieces cod or haddock fillets
• Seafood seasoning or sweet paprika (recommended: Old Bay)
• Chopped flat-leaf parsley, for garnish
• Crusty bread or Portuguese rolls, for mopping
Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven. Add the chorizo and render for a couple of minutes, then add the onions and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 to 2 minutes. Add the kale and toss to wilt, then season with a few grates of nutmeg and salt and pepper, to taste. Stir in the stock, tomato sauce, diced tomatoes, garbanzo beans and thyme. Bring to a simmer and cook over low heat for 10 minutes. Cool and store for a make-ahead meal.
Reheat sauce, covered, in high-sided skillet over medium heat, stirring occasionally, until sauce is hot and bubbly, about 10 to 15 minutes. Season the fish with seafood seasoning or paprika and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes. Ladle into shallow bowls garnished with parsley. Serve with crusty bread for mopping.
Recipe courtesy of Food Network, Rachel Rayhttp://www.foodnetwork.com/reciperachael-ray/portuguese-fish-supper-recipe.html
Quinta da Garrida
Quinta da Garrida was bought by Aliança Vinhos de Portugal in 1998. Situated in the foothills of the Serra da Estrela mountain range in the Dão Region, Quinta da Garrida distinguishes itself for the diversity of wines it may offer. Due to the vineyards being divided in separate parcels, the Quinta da Garrida wines are vinified separately preserving the authenticity and character of each vineyard. Quinta da Garrida white is made from the Encruzado grape variety, typical and unique to the Dão region. Forty percent of the wine is fermented in French oak barrels and suffers battonage (less stirring to increase taste of the wine) during 3 months. The Encruzado varietal combines very well with light meals, fat fishes and seafood salads.
“Very pale yellow color. Intense but delicate aroma with white pulp fruits and soft toasted hints. Balanced and with long and intense mouth end. Good acidity, refined and elegant,” winemaker, Francisco Antunes.
Winemaker: Francisco Antunes
Appellation: Dao, Portugal
Varietal Blend: 100% Encruzado
Analysis: 13.5% alc/vol