Portuguese Fish Supper
Recipe by Rachael Ray // Week in a Day Cookbook
A while back, I picked up Week in a Day by Rachael Ray with the ambitious goal of cooking my way through the entire cookbook. I can’t say that actually happened, but the recipes I did make were memorable! As I flipped through the pages recently, I noticed I had dated several recipes I prepared back in 2016. It was a fun reminder of meals enjoyed and seasons gone by.
Rachael Ray has a wonderful way of bringing flavors together into balanced, satisfying meals that feel both comforting and exciting. When I gave my husband a few recipe options to choose from this week, this Portuguese Fish Supper was his pick. With smoky chorizo, tender fish, hearty garbanzo beans, and a rich tomato broth, I can certainly see why!
Why You’ll Love This Recipe
- One-pan comfort meal with minimal cleanup.
- Packed with flavor from smoky chorizo, garlic, tomatoes, and fresh thyme.
- Rich in protein from both the fish and garbanzo beans.
- Perfect for meal prep, since the sauce can be made ahead of time.
- Restaurant-worthy flavors with simple, approachable ingredients.
Yield
Serves 4
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/3 pound (5 oz) 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 (also called Lacinato or Tuscan), thinly sliced
- A few grates fresh nutmeg
- Salt and freshly ground black pepper
- 1 cup chicken stock
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes or fire-roasted tomatoes
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- A couple sprigs fresh thyme, leaves chopped
- 4 (6–8 ounce) thick cod or haddock fillets
- Seafood seasoning or sweet paprika (such as Old Bay)
- Chopped flat-leaf parsley, for garnish
- Crusty bread, rolls, or Portuguese rolls for serving
Directions
Make the Sauce
- Heat the olive oil in a large high-sided skillet or Dutch oven over medium-high heat.
- Add the chorizo and cook for a couple of minutes, allowing some of the flavorful oils to render.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1–2 minutes.
- Add the kale and toss until wilted.
- Season with nutmeg, salt, and pepper.
- Stir in the chicken stock, tomato sauce, diced tomatoes, garbanzo beans, and thyme.
- Bring to a simmer and cook over low heat for 10 minutes.
At this point, the sauce can be cooled and refrigerated for a make-ahead meal.
Finish the Dish
- Reheat the sauce until hot and bubbly.
- Season the fish with seafood seasoning or paprika, plus a little salt and pepper.
- Nestle the fish into the sauce.
- Cover and cook for 5–7 minutes, or until the fish is opaque and flakes easily with a fork.
- Garnish with fresh parsley and serve with crusty bread for soaking up every last bit of the flavorful broth.
Notes
- I plan to use wild-caught cod if available.
- If kale isn’t your favorite, spinach could be substituted, though the kale holds up beautifully in the hearty tomato broth.
- The chorizo adds incredible flavor, so a little goes a long way.
- This recipe feels like a complete meal thanks to the fish, beans, and greens all cooking together.
- Leftovers should reheat well, making this a great option for busy weeknights.
Recipe Link
This recipe is from Week in a Day by Rachael Ray. If you happen to have a copy on your bookshelf, I encourage you to dust it off and give this one a try! Sometimes the best recipes are the ones we’ve forgotten were waiting for us all along.
Serving Ideas
- Serve with warm crusty sourdough or a rustic artisan loaf.
- Pair with a simple green salad dressed with olive oil and lemon.
- Add roasted vegetables on the side for even more color and nutrition.
- Enjoy with fresh fruit for a simple dessert.
Nourishing Highlight: Cod
Cod is a wonderfully nourishing protein choice that often doesn’t get the attention it deserves.
Why I love cod:
- Rich in high-quality protein, helping support muscle maintenance and satiety.
- Naturally low in fat while still being satisfying.
- Provides important nutrients including vitamin B12, selenium, phosphorus, and iodine.
- Supports healthy energy production, thyroid function, and immune health.
- Mild in flavor, making it a great choice for those who are newer to eating fish.
When possible, I like choosing wild-caught cod, which tends to have a more natural nutrient profile and flavor.
Have you ever revisited an old cookbook and discovered a forgotten favorite? I’d love to hear about it! 🍽️💛
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