Cod Stew
My favorite fish market in Connecticut at City Fish and this piece of cod was the perfect piece of fish for this stew! Thanks Telly..
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium sweet onion, chopped
- 3 large cloves Garlic, chopped
- 1 container shiitake mushroom, sliced
- 4 cups of chopped kale
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup low sodium chicken stock (or homemade)
- 1 (8-ounce) can organic tomato sauce
- 1 (15-ounce) can organic fire roasted diced tomatoes
- 2 teaspoons dried thyme
- 4 (6 to 8-ounce) thick pieces cod or haddock fillets
- Paprika sprinkled on all of the cod fish
- Chopped flat-leaf Parsley, for garnish
Directions
Heat the extra-virgin olive oil over medium-high heat in a high-sided skillet or Dutch oven. Add the onions and cook until softened, about 5 minutes. Stir in the mushrooms and cook for 3 minutes then add in the garlic and cook for another 2 minutes. Add the kale and toss to wilt, then season nutmeg and salt and pepper. Stir in the stock, tomato sauce and diced tomatoes and dried thyme.
Season the fish paprika and salt and pepper, to taste. Add the fish to the sauce and cover. Cook until the fish is opaque and cooked through, about 5 to 7 minutes. Ladle into shallow bowls garnished with parsley.
I served with roasted brussel sprouts and a salad.
You can use any white fish desired.