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Mediterranean Fish Stew with Cod, Tomatoes, and Potatoes Recipe

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4.3 from 12 reviews

This Mediterranean Fish Stew features tender cod simmered in a flavorful, aromatic broth loaded with vegetables like potatoes, carrots, and bell peppers. Inspired by Italian and Mediterranean flavors, this budget-friendly and easy-to-make fish stew comes together in under 40 minutes, making it perfect for a wholesome weeknight meal.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Fish

  • 1 lb. cod
  • ¼ cup flour
  • ½ teaspoon onion powder
  • ½ teaspoon cumin, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • ¼ teaspoon paprika
  • 1 tablespoon olive oil

Vegetables & Aromatics

  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 2 medium potatoes, peeled and diced in 2 inch cubes
  • 2 celery ribs, chopped
  • 2 carrots, peeled and chopped
  • 1 medium bell pepper, diced

Herbs & Liquids

  • ¼ teaspoon dried oregano
  • ¼ teaspoon fresh thyme
  • 1 (15 oz) can diced tomatoes
  • 2-3 cups vegetable broth or water
  • Juice of 1 lemon, fresh squeezed

Instructions

  1. Prepare Seasoned Flour: In a large plate, combine the flour, salt, pepper, cumin, paprika, and onion powder and mix well to create the seasoned coating for the fish.
  2. Dredge the Cod: Pat the cod fillets dry with paper towels, then dredge each piece thoroughly in the seasoned flour mixture until coated on both sides.
  3. Brown the Fish: Heat olive oil in a soup pot or Dutch oven over medium heat until shimmering. Add the cod and cook about 4 minutes per side until nicely browned. Remove the fish from the pot and set aside on a plate.
  4. Sauté Aromatics: Add minced garlic and chopped onion to the pot and sauté for 1-2 minutes, scraping up any browned bits from the bottom of the pan to incorporate extra flavor.
  5. Cook Vegetables: Add carrots, celery, bell pepper, and diced potatoes to the pot. Sauté for 2-3 minutes while stirring often to soften the vegetables slightly.
  6. Add Liquids and Seasonings: Pour in vegetable broth (or water) along with diced tomatoes. Stir in remaining cumin, dried oregano, fresh thyme, salt, and pepper. Bring the mixture to a boil.
  7. Simmer the Stew: Reduce heat to a low simmer, then gently add the browned cod back into the pot. Cover and cook for 30 minutes, until potatoes and carrots are tender and flavors meld together.
  8. Finish and Serve: Remove from heat and squeeze fresh lemon juice over the stew. Serve hot with crusty bread on the side for a satisfying meal.

Notes

  • For a convenient shortcut, substitute frozen O'Brien potatoes (which include peppers and onions) for the diced potatoes, bell pepper, and onion; add them with the carrots and celery and cook until tender.
  • To make this stew gluten-free, use rice flour or corn starch to dredge the fish instead of all-purpose flour, or omit the flour coating altogether.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian, Mediterranean

Find it online: https://cozykitchenbymaya.com/mediterranean-fish-stew-with-cod-tomatoes-and-potatoes-recipe/