Portuguese Fisherman's Shrimp and Chorizo

Ingredients

• 1  bay leaf 
• 15 ounce chick peas drained canned
• 15 ounce canned tomatoes diced with chiles canned
• 1  carrots peeled chopped
• 3 cups chicken stock see 
• 8 ounces chorizo chopped
• 1 small bunch flat-leaf kale chopped
• 2 tablespoons thyme leaves fresh chopped
• 3 cloves garlic thinly sliced chopped
• 1  juice of lemon 
• 4 servings kosher salt and pepper black freshly ground
• 4 servings nutmeg freshly grated
• 1 tablespoon olive oil extra-virgin
• 1 medium onion chopped
• 1  holland pepper thinly sliced
• 1.5 pounds shrimp stemmed deveined
• 1  starchy potato peeled chopped
• 4 servings portuguese rolls for serving

Equipment

• bowl
• dutch oven

Directions

1. Watch how to make this recipe.
2. Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
3. Heat the chorizo and vegetable sauce base to a low boil, when ready to serve.
4. Add the shrimp and cook until pink and firm.
5. Add the juice of 1 lemon and turn off the heat.
6. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.