This classic Portuguese stew, was taught to my mother by a dear family friend many years ago.
I have added my preserved lemons to it, because I think that it provides a wonderful complexity and balances out the richness of the chorizo sausage.
Ingredients:
Serves 5
6 medium Potatoes, cubed. (1″ apx)
1 small to medium curly Cabbage, chopped fine
4 – 5 stalks of chard, chopped fine
4 – 5 stalks of kale chopped fine
2 medium Onions, chopped fine.
3 medium carrots, chopped
1 zucchini copped fine.
1 small turnip or rhudabager
(The veggies are not traditional but I find that they add a nice sweetness to the broth).
5-10 Chorizo Fresh (uncooked), whole.
20cm +/- Chorizo Dried (cooked but soft). Peeled and chopped into roughly 0.75cm pieces.
1 table spoon of dried ground coriander
1 tsp of coriander seeds
1/2 – 3/4 preserved lemon (wipe off the excess salt but don’t wash it) and finely chopped
1 table spoon of herb de provence
2 bay leaves
4 cloves of garlic, chopped and smashed
3 table spoons of olive oil.
Juice of 1/2 to 1 lemon
Water to just cover (1.5 – 2 litres)
2 Tables spoons of chopped parsley (reserve for garnish at the end).
Steps:
In a large heavy bottom stew pot, heat the olive oil
Add the onions, cover – sweat for 5 minutes on low /medium heat
Add the garlic, potatoes, cabbage, greens, carrots, turnip, chorizo, (both types), preserved lemon and dried herbs and sauté for a further 5 minutes on low / medium heat.
Add the water, re cover and cook at a low simmer for 45 minutes – 1 hour.
Remove from the heat and add the lemon juice, salt to taste, (this will only be necessary if your chorizo and preserved lemons did not provide quite enough salt, but assume that they will, until after its cooked). Serve and garnish with chopped parsley.
This dish can be prepared a day ahead, in-fact it improves if left in the fridge over night before reheating and serving.