Easy Cod Stew

Easy one pan cod stew in under 30 minutes. Fresh, delicious and healthy.

Easy Cod Stew | Olives & Garlic

Hey guys, guess what?

I started shopping for the Holiday’s today. :)

I never start this early but this year I promised myself not to allow the insanity get the best of me. I figured that if I start now, I can thoroughly enjoy the spirit of Christmas. In the past I always waited till the last minute, finding myself going crazy looking for that special toy.

Not this year!

Easy Cod Stew | Olives & Garlic

The recipe I am about to share with you was born out of my forgetfulness. Yes, you read that right. I was going to be making my Cod Baked with Chorizo & Cannellini Beans, but forgot to buy chorizo. Most of the time I hate when that happens, but not this time.

This dish is sort of a mix between Bouillabaisse and Cioppino. Best of all it’s really good.

Easy Cod Stew | Olives & Garlic

I also made a fresh parsley garnish to go along with this stew. Finely chop a handful of fresh parsley, mix in a little olive oil and chili garlic paste. Stir to combine. It should be the same consistency as a Chimichurri. This garnish adds wonderful fresh flavor to the entire dish. I strongly recommend making it.

Easy Cod Stew | Olives & Garlic

Kathy Sig 2

Easy Cod Stew


Prep time: 

Cook time: 

Total time: 

Serves: 2-3

  • 1 tbsp extra virgin olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 2 sprigs of fresh rosemary, finely chopped
  • 1 tsp red pepper flakes
  • ½ tsp fennel seeds
  • ½ 14 oz can no salt added diced tomatoes, preferably organic
  • 3 medium potatoes, peeled and quartered
  • ¼ cup white wine
  • 1¼ cup chicken stock
  • 1 lb cod filets, cut into large chunks
  • salt and pepper to taste
  1. In a heavy pot or a Dutch oven, heat olive oil over medium heat, add shallot and garlic and cook about 3 min.
  2. Add red pepper flakes, fennel seeds and fresh rosemary. Allow to cook another minute to release the flavors.
  3. Pour in wine and bring to a boil.
  4. Add potatoes, diced tomatoes and chicken stock. Season with salt and pepper. Cook over medium low heat until the potatoes are fork almost fork tender, about 7 minutes.
  5. Gently nestle the cod filets into the pot and simmer undisturbed another 10 minutes.
  6. Serve with the fresh parsley garnish (recipe in the post)


  1. Emily says

    I added a little Old Bay to mine since I’m a Maryland girl. My kids loved it. It is a regular winter dinner for us now.

  2. Tina says

    Delicious recipe! A bit too spicy for my taste so would probably reduce the red pepper flakes by half next time. Also found there to be not enough liquid – any recommendations on what to add – more wine, broth, or just water?

    • says

      Tina, I am so glad to hear you like the recipe. Thank you. The red pepper is something you can definitely adjust or eliminate all together and just add Tabasco if wanted once served. If you want more cooking liquid you can add a little more broth.

    • Louis says

      I used the whole can of tomatoes and about another cup of chicken broth. It was perfect. This is a GREAT recipe!

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