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Cod and vegetable stew

7
Point(s)
Total Time
42 min
Prep
13 min
Cook
29 min
Serves
4
Difficulty
Easy
Cod is a great fish to choose for stew. Its delicate, mild flavor won’t overwhelm the other ingredients, and when cooked it breaks into large flakes.

Ingredients

Uncooked potato(es)

4 large, peeled and cut into chunks

Uncooked onion(s)

3 medium, finely chopped

Uncooked celery

2 rib(s), medium, diced

Sweet red pepper(s)

1 medium, seeded and finely chopped

Garlic

3 medium clove(s), minced

Dried thyme

1 tsp

Table salt

½ tsp

Bay leaf

1 leaf/leaves

Water

4 cup(s)

Uncooked Pacific cod

1¼ pound(s), skinless fillets, cut into 2-inch chunks

Fresh parsley

¼ cup(s), fresh, chopped

Fresh lemon juice

2 Tbsp

Black pepper

½ tsp, freshly ground

Instructions

  1. Combine the potatoes, onions, celery, bell pepper, garlic, thyme, salt, and bay leaf with the water in a large saucepan; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, 15–20 minutes. Transfer 2 cups of the vegetables and about 1 cup of the cooking liquid to a food processor or blender, and puree.
  2. Return the puree to the saucepan and bring to a simmer. Add the cod and cook until just opaque in the center, 3–4 minutes. Gently stir in the parsley, lemon juice, and pepper; discard the bay leaf. Yields 2 cups per serving.

Notes

Some fishmongers may sell scrod, which is actually young cod and weighs less than 2 1/2 pounds.

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