Mar

19

Cod Fish Stew

March 19, 2007 | Leave a Comment

Searching for a fish stew that is more basic than some of the cookery book offerings then this fine cod stew with potato, tomato and onion makes the most of the flavour of the fish and is satisfying and delicious. Serves 4 but its really easy to increase or double up the quantities when needed. As an alternative you can use coley instaed of cod.

Ingredients
1½ lb (700g) cod (or coley) fillet
Salt and freshly ground black pepper
1 large onion
2 cloves garlic
1 green pepper
2 tablespoons virgin olive oil
1 lb (450g) potatoes
6 medium tomatoes
½pint (285m1) fish stock
1 teaspoon dried oregano
Fresh parsley for garnish

Method

Skin the cod fillet, then wash and pat dry.

Cut fish into 8 pieces and season generously.

Peel and finely chop the onion and garlic.

Halve and de-seed the green pepper, then slice it into strips.

Heat the oil in a large pan and add the onion, garlic and pepper, then cook for 5 minutes, until the onion is transparent.

Meanwhile, scrub the potatoes and dice them into large pieces, and quarter the tomatoes.

Add the potatoes, stock and oregano to the pan.

Cover and simmer for 20 minutes, then add the tomatoes and arrange the fish pieces on top.

Cover and simmer for a further 10 minutes.

Chop the parsley, sprinkle it over the stew and serve immediately.


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