Cod and Cabbage Stew
Warm, hearty, and packed with wholesome ingredients, this Cod and Cabbage Stew is the perfect comfort food for any season. Featuring tender chunks of flaky cod, vibrant green cabbage, and a medley of root vegetables simmered in a savory vegetable broth, this dish delivers both nourishment and flavor in every spoonful. Infused with aromatic garlic, thyme, and bay leaves, this one-pot stew is as fragrant as it is satisfying. A squeeze of fresh lemon and a sprinkle of parsley add a bright, zesty finish that complements the rich, rustic base. Ready in just under an hour and serving four, this easy-to-make recipe is ideal for a weeknight dinner or a cozy weekend meal. Tags: hearty cod stew, cabbage and vegetable soup, seafood one-pot recipes, healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large (chopped) onion
- 3 minced garlic cloves
- 2 medium (sliced) carrots
- 2 sliced celery stalks
- 1 small head (shredded) green cabbage
- 3 medium (peeled and diced) potatoes
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 1 teaspoon (or to taste) black pepper
- 1.5 pounds (cut into large chunks) cod fillets
- 2 tablespoons (chopped, for garnish) parsley
- 4 (for serving) lemon wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic, sliced carrots, and celery. Cook for another 2-3 minutes, stirring occasionally.
Add the shredded cabbage and diced potatoes to the pot, mixing well.
Pour in the vegetable broth and the diced tomatoes with juice.
Add the bay leaves, dried thyme, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.
Gently place the cod chunks into the stew, making sure they are submerged in the broth.
Cover and cook for an additional 8-10 minutes, or until the cod is cooked through and flakes easily with a fork.
Remove the bay leaves and discard them.
Taste and adjust seasoning with more salt or pepper if needed.
Ladle the stew into bowls and sprinkle with chopped parsley.
Serve hot with a lemon wedge on the side for an extra burst of freshness.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 7145 mg | 311% | |
| Total Carbohydrate | 302.8 g | 110% | |
| Dietary Fiber | 62.5 g | 223% | |
| Total Sugars | 74.0 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 997 mg | 77% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 12026 mg | 256% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
