Tomato and potato stew is a great foundation for any seafood dish, particularly for hearty fish like cod that can hold up in a broth.

INGREDIENTS

For the Cod:

  • 2 (6 oz.) pcs Wild Icelandic Cod
  • 6 Fresh Basil Leaves
  • 4 Sprigs Fresh Oregano
  • 2 Bay Leaves
  • 1 Lemon (1 Zested and Cut in Half)
  • 2 tbsp. Extra Virgin Olive Oil (for the final dish)
  • Salt and Cracked Black Pepper (to taste)

For the Pistou:

  • ¼ Cup Castelvetrano Olives (pitted)
  • 1 tbsp. Garlic (finely chopped and toasted in the olive oil)
  • 4 tbsp. Fresh Basil (chopped)
  • 4 tbsp. Fresh Italian Parsley (chopped)
  • 1 Lemon (zested and juiced)
  • ½ Cup Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)

For the Tomato and Potato Stew:

  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Garlic (chopped)
  • 1 tsp. Anchovy (chopped)
  • ¼ Cup Pinot Grigio
  • ½ Cup Whole Peeled Tomatoes
  • 1 Cup Baby Fingerling Potatoes (skin on, steamed, and cut in half)
  • 1 tsp. Fresh Oregano (chopped)
  • 1 tbsp. Fresh Parsley (chopped)
  • Salt and Cracked Black Pepper (to taste)

 

INSTRUCTIONS

1. Fill a steamer pot with enough water so that the steam insert doesn’t get wet during steaming. Place the pot over high heat so it’s ready for the fish when the pistou is finished. Blend all components for the pistou together in a food processor until smooth, adding the olive oil last. Add the basil leaves, sprigs of oregano, bay leaves, and the whole lemon (zest and halved) to the steam water.

2. Season the cod with salt and pepper and add to the steamer. Add the olive pistou to the fish in two stages. The total time to steam should be between 12-14 minutes at a high boil. Add half of the pistou after the first five minutes and then add the remaining pistou to the fish right before the last two minutes of cooking.

 

3. For the tomato and potato stew, heat a pot over medium-low heat and sauté the garlic and anchovy in the olive oil until the garlic is translucent. Deglaze the pot with the wine. Add the whole peeled tomato and simmer for 3 minutes. Add the blanched potatoes and fresh herbs and allow to simmer until the potatoes are heated through. Season the stew with salt and pepper and serve with the Pistou-steamed cod on top of the stew. Finish the entire dish with a drizzle of extra virgin olive oil.

 

 

Tip: When steaming, it is important to allow the fish to cook without opening the lid too many times.

Total prep/cooking time: 25 minutes

Serves: 2

Recommended Sides:

  • Grilled Vegetables
  • Multigrain Baguette with Garlic Hummus