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Portuguese Fish Supper


1 tablespoon extra-virgin olive oil
1/3 pound 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, thinly sliced
A few grates 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 diced tomatoes
1 (15-ounce) can garbanzo beans, rinsed and drained
A couple sprigs fresh thyme, leaves chopped
4 (6 to 8-ounce) thick pieces cod or haddock fillets
Seafood seasoning or sweet paprika (recommended: Old Bay)
Chopped flat-leaf parsley, for garnish
Crusty bread or rolls or Portuguese rolls, for mopping



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