two 6-7 ounce codfish fillets, cut into 1 - 2 inch cubes
approx. 8 small baby potatoes
water to cover potatoes by 1/2-1 inch to boil
1 medium onion, peeled and diced
2-3 Tbs olive oil
1 link smoked chorizo sausage, halved lengthwise and chopped
1 - 2 large cloves garlic, peeled and minced
approx. 4 cups rough chopped kale leaves
one 15-ounce can diced tomatoes
approx. 2 cups chicken broth
salt and pepper to taste
Gently boil a handful of baby potatoes in just enough water to cover.
After those have been going along for 4-5 minutes, add a good splash of olive oil to another large heavy bottomed pan and cook one medium-chopped onion to soften.
Add one chopped link of chorizo to the onions and let that brown up a bit as the onions are cooking along.
Remove the stalks from a big handful of kale and chop the leave and, once the onions have softened up, add 1 - 2 large minced cloves of garlic, add the kale leaves, add one 15-ounce can diced tomatoes and add about 2 cups of chicken broth.
Turn the heat up a bit to help the kale start wilting down and, once you can easily insert a knife into the center of the potatoes, drain those and cut them into 1/2-inch thick coins.
Add the sliced potatoes to the pan with the kale. Cut the codfish fillets into 1 - 2 inch cubes. Add those to the pot and put a lid on top to help steam the codfish.
Stay with that. You don't want to overcook the fish. As soon as the codfish is just cooked through, season the stew to taste and gently serve it up in individual bowls.
Try this same technique with large raw, peeled shrimp instead.