Chorizo and Catfish Stew
Chorizo and Catfish Stew is a quick and easy one-pot meal that combines chorizo, Sazon Goya fish, fire-roasted tomatoes, chickpeas, and clam juice.
Servings: 6 servings
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 6 ounces chorizo sausage, cut into ½-inch-thick slices
- 2 tablespoons minced garlic
- 2 15-ounce cans fire roasted diced tomatoes
- 1 15-ounce can chickpeas, undrained
- 1 8-ounce bottle clam juice
- 1 cup water
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 12 ounces boneless, skinless catfish fillets
- 1 Sazon Goya seasoning packet (1 teaspoon)
- 2 tablespoons chopped fresh parsley
Instructions
- Heat oil in a large (6-quart) Dutch oven or large (4-quart) saucepan over medium-high heat. Add onion, celery, and chorizo and sauté for 3 minutes. Stir in garlic and cook for 1 minute more.
- Stir in tomatoes with liquid, chickpeas with liquid, clam juice, water, oregano, salt, and black pepper, reduce heat to medium-low, and simmer for 5 minutes.
- Meanwhile, pat catfish fillets dry with a paper towel and cut into 1-inch pieces. Place in a bowl and season with 1 teaspoon of Sazon Goya until well coated. Stir catfish into stew and cook for 3 minutes. Remove Dutch oven from heat, give the stew another good stir, and let sit for 3 minutes more before tasting. Season with more salt and pepper if so desired.
- Ladle into bowls and sprinkle with fresh parsley.
