Cod and vegetable stew

0 - 8
PersonalPoints™ per serving
Total Time
42 min
13 min
29 min
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.


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 clove(s)

3 medium clove(s), minced

Dried thyme

1 tsp

Table salt

½ tsp

Bay leaf

1 leaf/leaves


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


  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.


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