I know, I know, you’re exhausted. Well, let me tell you, this stew is easy to make, is good for you, and has a big satisfying flavor. You’ll be slurping away in front of the TV before you know it . . . and then you can go to bed, early, like your mom always said you should.

Ingredients

　　2 tablespoons EVOO (extra-virgin olive oil), twice around the pan

　　1/2 pound chorizo or andouille sausage, thinly sliced

　　5 red or white boiling potatoes, cut in half, then thinly sliced into half moons

　　1 large onion, chopped

　　1 carrot, peeled, cut in half lengthwise, and sliced into half moons

　　4 garlic cloves, chopped

　　Salt and black pepper

　　1 cup dry white wine (eyeball it)

　　1 14-ounce can diced fire-roasted tomatoes

　　1 quart chicken stock

　　2 jarred roasted red peppers,chopped

　　1 1/2 pounds fresh cod, cut into 2-inch chunks

　　1/2 cup fresh flat-leaf parsley, a couple of generous handfuls, chopped

　　Preheat a soup pot over medium-high heat with the EVOO. Add the sliced chorizo and cook, stirring frequently, for 2 minutes. Add the potatoes and continue to cook for 2 minutes. Add the onions, carrots, and garlic, season with salt and pepper, and cook, stirring frequently, for 5 minutes. Add the white wine and cook for 3 minutes. Add the fire-roasted tomatoes, chicken stock, and roasted red peppers, bring up to a simmer and cook for 5 minutes. You want the soup to be at a gentle simmer before you add the fish so, if necessary, turn the heat down a little. Add the cod. Gently simmer for 3 to 4 minutes, or until the fish is cooked through. Finish the soup with the parsley, taste for seasoning, and serve.

　　Rachael Ray Express Lane Meals