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Cod and Andouille Stew with Kale and Potatoes

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 6 -8

Ingredients

  • 2 Tbsp olive oil
  • 1 medium onion diced
  • 2 stalks celery roughly chopped
  • 1 lb russet potato peeled and diced in 1/2" cubes
  • 3/4 lb fully-cooked andouille sausage thinly sliced (sub chorizo or linguica)
  • 6 cups water
  • 1 tsp thyme
  • 1 lb cod cut into 1" pieces
  • 1 cup heavy cream
  • 6-8 stalks kale stalks removed and roughly chopped
  • 3 Tbsp Dijon mustard

Instructions

  • Heat olive oil in a large pot over medium heat. Cook onion for 2 minutes, until softened, then stir in celery and cook for 2 more minutes.
  • Add potato, season dish with salt, and continue to cook, stirring, for 5 minutes.
  • Add sausage, water and thyme and simmer for 15 minutes, until potato is soft enough to be pierced by a fork with still some resistance.
  • Gently stir in cod and heavy cream and cook for 5 minutes.
  • Add kale and cook for about 3 minutes, until softened but retaining its color. Remove from heat. Stir in Dijon mustard and season to taste with salt and pepper. Enjoy while hot.