Go Back
Smoky Paprika Cod Stew with Potatoes, Kale, and Chickpeas
Print Recipe Pin Recipe
Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 4 medium potatoes, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 bunch kale, stems removed and leaves chopped
  • 1 pound cod fillets, cut into chunks
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
  • Stir in the garlic and smoked paprika. Cook for 1 minute until the spices smell fragrant.
  • Add the diced potatoes, diced tomatoes, and vegetable broth. Bring the mixture to a simmer and cook for 15 minutes until the potatoes start to soften.
  • Stir in the chickpeas and chopped kale. Continue simmering for another 5 minutes.
  • Gently add the cod chunks to the pot. Season with salt and black pepper. Simmer for 5 to 7 minutes until the fish flakes easily with a fork.
  • Remove the pot from the heat and let it rest for a few minutes before serving.

Notes

Taste the broth before adding the cod and adjust the smoked paprika if you want a stronger smoky note. Leftovers keep well in the fridge for up to two days. Reheat gently on the stove with a splash of broth to loosen the texture if it thickens. Skip the kale stems to avoid any toughness in the finished stew.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife