Portuguese-style braised cod with potatoes

Ingredients:

• 4 thick pieces (170-225 g) cod or haddock fillets
• 150 g diced and crumbled chorizo ​​sausages in Spanish style
• 1 small bunch thinly sliced ​​Tuscan black kale
• 1 can (425 g) chickpeas (drained and rinsed)
• 1 tbsp. l. olive oil
• 1 medium onion, chopped
• 2 large cloves of garlic, chopped
• A little nutmeg
• Salt and ground black pepper
• 1 cup chicken broth
• 1 can (225 g) of tomato sauce
• 1 can (425 g) diced tomatoes or diced sun-dried tomatoes
• A couple of sprigs of fresh thyme (leaves chopped)
• Seafood seasoning (Old Bay is better) or sweet paprika
• Chopped parsley for garnish
• Crispy bread or buns, or Portuguese rolls for dipping in the sauce

Preparation:

1. Heat the olive oil in a heavy skillet or Dutch oven over medium-high heat. Add the chorizo ​​and render the fat for a couple of minutes, then add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1-2 minutes.
   
   Add the cabbage, stir until softened, then add a pinch of nutmeg and salt and pepper to taste. Add the broth, tomato sauce, diced tomatoes, chickpeas, and thyme. Bring to a boil and simmer for 10 minutes. Let cool and store as a pre-cooked dish.
2. In a large skillet over medium heat, heat the sauce, covered, stirring occasionally, until hot and simmering, about 10-15 minutes. Season the fish with seafood seasoning or paprika, and season with salt and pepper to taste. Add the fish to the sauce and cover the skillet.
   
   Simmer until the fish is opaque and cooked through, about 5-7 minutes. Transfer to a shallow bowl and sprinkle with parsley. Serve with crusty bread to soak up the sauce.