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Cod Stew With Pimenton & Chorizo

Nutrition per serving    (USDA % daily values)
CAL
263
FAT
62%
CHOL
2%
SOD
6%

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Ingredients for 4 servings

0.25 c extra-virgin olive oil

2 red bell peppers, cored and quartered lengthwise

1 large yellow onion, trimmed at top and bottom, peeled and quartered lengthwise

2 roma tomatoes, quartered lengthwise

0.25 t fennel seeds

0.5 t spanish pimenton powder

1 (8-inch) piece of dry cured spanish choizo, cut into bit size pieces

1 lb cod fillet, cut into 4 equal portions

0 salt and pepper, as needed

0.5 t red wine vinegar

0 fennel fronds, as garnish, optional

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