Country Style Potato and Tomato Stew with Poached Cod
Warm and hearty, this Country Style Potato and Tomato Stew with Poached Cod is the ultimate comfort food with a refined touch. Tender russet potatoes and sweet carrots simmer in a rich, tomato-based broth infused with aromatic bay leaves and fresh thyme. The crowning glory: flaky, lemon-kissed cod fillets gently poached right in the stew, adding a luscious depth of flavor. This one-pot dish is as easy to make as it is satisfying, perfect for cozy family dinners or an elegant weeknight meal. Garnished with fresh parsley and served with crusty bread, this wholesome stew is nutrient-packed and naturally gluten-free, offering a delicious way to savor the simple joys of rustic cooking.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 4 medium Russet potatoes, peeled and cubed
- 2 medium Carrots, sliced
- 4 large Tomatoes, diced
- 2 tablespoons Tomato paste
- 4 cups Chicken broth (or vegetable broth)
- 2 Bay leaves
- 3 Fresh thyme sprigs
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- 4 pieces Cod fillets
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the cubed potatoes and sliced carrots, stirring to coat them in the oil.
Stir in the diced tomatoes and tomato paste, mixing well to combine.
Pour in the chicken broth, followed by the bay leaves and thyme sprigs.
Season the stew with salt and freshly ground black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the potatoes and carrots are tender.
While the stew simmers, season the cod fillets with a pinch of salt and pepper, and drizzle with lemon juice.
Gently place the cod fillets into the stew, ensuring they are partially submerged in the broth.
Cover the pot and cook the cod for 6-8 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the bay leaves and thyme sprigs from the stew before serving.
Ladle the stew into bowls, ensuring each portion has a piece of the poached cod.
Garnish with chopped parsley and serve warm with crusty bread or a side salad, if desired.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 6413 mg | 279% | |
| Total Carbohydrate | 240.9 g | 88% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 42.5 g | ||
| Protein | 181.6 g | 363% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 496 mg | 38% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 10307 mg | 219% | |
*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.
