Christmas Eve Cod Stew
I grew up eating the Feast of the Seven Fish on Christmas Eve with my grandmother’s family. I love the idea of keeping this tradition alive with the next generation but I don’t have the same devotion to the multiple dishes as my grandmother and her sisters. This cod stew is what I prepare for my family every Christmas Eve. It definitely doesn’t have to be Christmas eve to enjoy this savoury cod stew, this recipe comes together quickly making it the perfect weekday meal. I like to serve it with tons of crusty bread to soak up every last bit of the delicious tomato broth.
Ingredients
- 2 tablespoons olive oil
- 6 oil packed anchovies, chopped
- ½ teaspoon red pepper flakes
- 1 medium onion, chopped
- 3 celery ribs, sliced
- 4 cloves garlic, minced
- 2 cups vegetable stock
- 1 jar passata (pureed tomato)
- 1 cup marinara sauce (I use Rao’s Brand)
- ½ cup sliced green olives
- 1 tablespoon oregano
- Salt and pepper to taste
- 4 large yukon potatoes, diced
- 1 ½ pounds white fish
- ½ cup parsley, chopped
- ½ lemon, juiced
Instructions
In a dutch oven or large heavy bottomed pot, heat 2 tablespoon olive oil over medium high heat. Add the anchovies and red pepper flakes. Using a wooden spoon, stir until the anchovies dissolve. Add the onion, and celery and cook for about 5 minutes until the onion is softened. Add the garlic and cook for another minute, stirring to combine. Add salt and pepper to taste.
Add the broth and deglaze the pan. Add the olives, passata and tomato sauce, stir to combine. Add the potatoes and cook for five minutes, stirring occasionally. Nestle in the fish, reduce the heat and simmer for 10 minutes. Remove from heat and squeeze in the juice of half a lemon and stir in the parsley. Serve with a simple green salad and crusty bread. Enjoy!
