This hearty Basque-inspired stew is rich with tomatoes and chickpeas and a deep complexity that belies its quick prep time. It’s dinner party–worthy food that can be pulled together on a weeknight. All you need is a loaf of crusty bread to round things out.
Serves 6 / Takes less than 1 hour
1 tablespoon olive oil, plus more for drizzling
1 medium yellow onion, chopped
2 garlic cloves, finely chopped
2 (12-ounce) packages The New Food Collective™ Hot Italian Sausage
1–2 tablespoons harissa, or to taste
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can chickpeas, rinsed and drained
1½ pounds cod fillets
Salt and freshly ground black pepper
Chopped flat leaf parsley, for serving
Heat the olive oil in a large wide heavy skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 10 minutes.
Add the sausage and cook, breaking it up with a wooden spoon, until it is browned in spots.
Add the harissa and cook, stirring, for 1 minute. Stir in the tomatoes and 1½ cups water and bring to a simmer. Cook, stirring occasionally, until mixture is slightly thickened and sausage is fully cooked, about 15 minutes.
Cut the cod into 6 equal pieces and season with salt and pepper. Nestle the cod into the stew, cover and simmer gently until the fish is opaque and flaky, 8 to 10 minutes.
Remove from the heat and divide the stew and cod among 6 warm shallow bowls. To serve, drizzle with olive oil and sprinkle with chopped parsley.