HIGHLIGHTS

Close
Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and
Sweeps

Safe Driving in 2014 Sweepstakes

Learn how AARP Driver Safety can help you stay safe—and enter for a chance to win $1,000. See official rules. 

Most Popular
Articles

Viewed

Cod, Potato and Spring Onion Stew Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Inexpensive
  • Print
  • Bookmark
  • Recommend
Cod, Potato and Spring Onion Stew

Photo by: David Loftus

The inspiration for this one comes from conversations with Icelandic and Danish friends who prize their cod. Traditionally, they prepare it in lots of different ways — pickled, salted, dried or smoked. This stew is similar to the way in which they slowly stew salt cod after soaking it (so that the excess salt seasons the other ingredients in the soup, like the potatoes). Good salt cod is quite hard to find these days, so I’ve adapted the recipe to use fresh cod, but you can also use hake, bass or halibut.

Yield: Serves 4-6

INGREDIENTS
  • 1 onion, peeled and finely chopped
  • 1 leek, washed and finely sliced
  • Extra virgin olive oil
  • 2 medium courgettes (zucchini), halved lengthways
  • 1kg/2 ¼ lb potatoes, peeled
  • 2 anchovies
  • 1 wineglass white wine
  • 565ml/1 pint milk
  • 565ml/1 pint stock
  • 1kg/2 ¼ lb cod fillet, skinned and pinboned
  • Salt and freshly ground black pepper
  • 1 handful of fresh flat-leaf parsley, roughly chopped
  • 1 bunch of spring onions (scallions), finely sliced
  • Juice of 1/2 a lemon

Directions

In an appropriately sized large pan, slowly fry your onion and leek with around 5 tablespoons of olive oil for 5 minutes until soft and tender. With a teaspoon, remove and discard the fluffy tasteless core from the courgettes and grate the rest into the pan. Chop the potatoes into rough 2cm/1-inch dice and add to the pan. Give everything a good stir and then add the anchovies. Turn the heat up and add the white wine. Allow to cook down by half before adding your milk and stock. Bring to the boil and simmer for half an hour until the potatoes are tender. At this point add your cod and simmer for a further 15 minutes until the flesh flakes away — feel free to stir and break up the fish, but it’s quite nice to leave some big chunks as well. Season carefully to taste.

Divide between your bowls, and serve with a small handful of parsley and spring onion dressed with a little olive oil and lemon juice.

 

Notes

Try this: Sprinkle a little orange zest over the parsley and spring onion. It really works with the cod.


© 2002 Jamie Oliver

Editor's Note

A wineglass is equivalent to 5oz.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 6, 1 teaspoon of oil to dress the parsley and spring onions, and includes 1/8 teaspoon of added salt per serving.

513kcal (26%)
193mg (19%)
67mg (111%)
126mcg RAE (4%)
1937mg
132mg
40g
10g
6g
45g
84mg (28%)
604mg (25%)
4g (19%)
18g (27%)
4mg (21%)
FROM THE KITCHEN OF...

Discounts & Benefits