Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Fish Stew with tomatoes and Chorizo https://www.metro.ca/userfiles/image/recipes/ragout-poisson-tomates-chorizo-11078.jpg PT30M PT40M PT1H10M
In a large pot, toast the almonds on medium for a few minutes while stirring frequently. Remove from the pan and crush with a mortar (or finely chop).Brown the chorizo for a few minutes in the oil until crispy. Set aside in a plate but keep the cooking oil in the pot.In the same pot, on medium, brown the onions and carrots in the oil for 6 minutes while stirring frequently. Add the garlic and cook for another minute.Deglaze with the white wine and cook for another minute.Add the potato dices, red bell pepper, tomatoes, tomato paste, broth, saffron, paprika, salt, bay leaves, and crushed almonds. Stir well. Lower the heat and simmer for another 20 minutes without the lid on, until the vegetables are soft.Add the fish chunks and cooked chorizo. Cook with the lid on for 8 minutes, until the fish is cooked. Garnish with the chopped parsley.Source: K pour Katrine
4-6
1 1 1 1
3/4 cup (180 ml) sliced almonds 2 tablespoon (30 ml) olive oil 1/2 cup (125 ml) gluten and dairy-free chorizo cut into small dices 1 1/2 cup (375 ml) onion chopped 3 cups (750 ml) carrot thinly sliced 2 garlic cloves chopped 1 cup (250 ml) white wine 3 cups (750 ml) yellow potato peeled and cut into large dices 1 red bell pepper diced 1 can (796 ml) Italian tomatoes 2 tablespoon (30 ml) tomato paste 2 1/2 cups (625 ml) chicken broth 2 saffron 1 teaspoon (5 ml) paprika 2 bay leaves 1/2 teaspoon (2,5 ml) salt To taste pepper 1.75 lb (800 g) fresh cod cut into large chunks 1/3 cup (80 ml) fresh parsley
Fish Stew with tomatoes and Chorizo

Fish Stew with tomatoes and Chorizo

Rate this recipe
1 Vote
4-6
Main course
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3/4 cup
    (180 ml)
    sliced almonds
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES WHOLE NATURAL ALMONDS

    IRRESISTIBLES WHOLE NATURAL ALMONDS

    $9.99 EACH

    1 kg


  • 2 tablespoon
    (30 ml)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1/2 cup
    (125 ml)
    gluten and dairy-free chorizo cut into small dices
    You might like:

    Flyer Deals  (4)
    SCHNEIDERS PROTEIN KITS OR SCHNEIDERS OR GREENFIELD SNACK KITS

    SCHNEIDERS PROTEIN KITS OR SCHNEIDERS OR GREENFIELD SNACK KITS

    $3.99 ea.

    55 - 120 g SELECTED VARIETIES


    IRRESISTIBLES ARTISAN GOAT'S MILK CHEESE

    IRRESISTIBLES ARTISAN GOAT'S MILK CHEESE

    $7.99 ea.

    250 g SELECTED VARIETIES


    IRRESISTIBLES ARTISAN ORIGINAL OR EUROPEAN PEPPERONI STICKS

    IRRESISTIBLES ARTISAN ORIGINAL OR EUROPEAN PEPPERONI STICKS

    $7.99 ea.

    300 G


    IRRESISTIBLES ARTISAN DRY SAUSAGE

    IRRESISTIBLES ARTISAN DRY SAUSAGE

    $9.49 ea.

    300 g SELECTED VARIETIES


  • 1 1/2 cup
    (375 ml)
    onion chopped
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 3 cups
    (750 ml)
    carrot thinly sliced
    You might like:

    Flyer Deals  (2)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


    ORGANIC CARROTS

    ORGANIC CARROTS

    $3.49 ea.

    2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


  • 2
    garlic cloves chopped
  • 1 cup
    (250 ml)
    white wine
  • 3 cups
    (750 ml)
    yellow potato peeled and cut into large dices
    You might like:

    Flyer Deals  (2)
    SELECTION POTATOES

    SELECTION POTATOES

    $1.69 ea.

    540 ml SELECTED VARIETIES


    THE LITTLE POTATO COMPANY CREAMER POTATOES

    THE LITTLE POTATO COMPANY CREAMER POTATOES

    $3.99 ea.

    680 g PRODUCT OF CANADA CANADA No. 1 GRADE SELECTED VARIETIES


  • 1
    red bell pepper diced
    You might like:

    Flyer Deal  (1)
    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $4.99 ea.

    3 pk PRODUCT OF ONTARIO


  • 1 can
    (796 ml)
    Italian tomatoes
    You might like:

    Flyer Deals  (2)
    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $2.49 /lb

    PRODUCT OF ONTARIO 5.49/kg


    COCKTAIL OR CAMPARI TOMATOES

    COCKTAIL OR CAMPARI TOMATOES

    $2.99 ea.

    1 lb PRODUCT OF CANADA OR MEXICO


  • 2 tablespoon
    (30 ml)
    tomato paste
    You might like:

    Flyer Deal  (1)
    UNICO PASTE

    UNICO PASTE

    $0.79 ea.

    156 ml SELECTED VARIETIES


  • 2 1/2 cups
    (625 ml)
    chicken broth
  • 2
    saffron
  • 1 teaspoon
    (5 ml)
    paprika
  • 2
    bay leaves
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • To taste
    pepper
  • 1.75 lb
    (800 g)
    fresh cod cut into large chunks
  • 1/3 cup
    (80 ml)
    fresh parsley
Imprimer ma sélection

Preparation

In a large pot, toast the almonds on medium for a few minutes while stirring frequently. Remove from the pan and crush with a mortar (or finely chop).

Brown the chorizo for a few minutes in the oil until crispy. Set aside in a plate but keep the cooking oil in the pot.

In the same pot, on medium, brown the onions and carrots in the oil for 6 minutes while stirring frequently. Add the garlic and cook for another minute.

Deglaze with the white wine and cook for another minute.

Add the potato dices, red bell pepper, tomatoes, tomato paste, broth, saffron, paprika, salt, bay leaves, and crushed almonds. Stir well. Lower the heat and simmer for another 20 minutes without the lid on, until the vegetables are soft.

Add the fish chunks and cooked chorizo. Cook with the lid on for 8 minutes, until the fish is cooked. Garnish with the chopped parsley.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.