Cod and vegetable stew
4 large, peeled and cut into chunks
3 medium, finely chopped
2 rib(s), medium, diced
Sweet red pepper(s)
1 medium, seeded and finely chopped
3 medium clove(s), minced
Uncooked Pacific cod
1¼ pound(s), skinless fillets, cut into 2-inch chunks
¼ cup(s), fresh, chopped
Fresh lemon juice
½ tsp, freshly ground
- 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.
- 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.