Bean and White Fish Stew with Chorizo


1 tbsp olive oil

1 pkg (4 oz) Campofrio Chorizo Clàsico

2 cloves garlic, minced

4 cups chopped Swiss chard

1 can (28 oz) crushed tomatoes

2 cups chicken broth

2 tsp chopped fresh rosemary

1/4 tsp each salt and pepper

1 can (19 oz) white beans, drained and rinsed

2 tsp red wine vinegar

8 oz skinless firm white-fleshed fish, cut into large chunks

1/4 cup chopped fresh parsley


Prep Time: 10 minutes

Cook Time: 35 minutes

Serves: 4

Heat oil in large skillet set over medium heat; sauté chorizo for 5 to 7 minutes or until lightly browned and crisp. Add garlic and Swiss chard; cook, stirring, for about 3 minutes or until Swiss chard is wilted. Add tomatoes, chicken broth, rosemary, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, for 8 to 10 minutes or until starting to thicken. Add beans; cook for about 5 minutes or until heated through. Stir in vinegar.


Nestle fish fillets into sauce; cover and cook for 8 to 10 minutes or until fish flakes easily when tested with a fork. Remove from heat and sprinkle with parsley.