Easy one pan cod stew in under 30 minutes. Fresh, delicious and healthy.
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!
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.
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.
- 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
- In a heavy pot or a Dutch oven, heat olive oil over medium heat, add shallot and garlic and cook about 3 min.
- Add red pepper flakes, fennel seeds and fresh rosemary. Allow to cook another minute to release the flavors.
- Pour in wine and bring to a boil.
- 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.
- Gently nestle the cod filets into the pot and simmer undisturbed another 10 minutes.
- Serve with the fresh parsley garnish (recipe in the post)