Fan of cod stew? This tomato fish stew recipe is a must try! It's hearty, easy and rich in flavour from seafood stock, canned tomatoes and fennel. Serve with a big hunk of crusty bread and this easy fish stew will hit the spot every time!
Course Main Course
Keyword cod stew, fish stew with fennel, fish stew with potatoes, tomato fish stew
1small bulbfennel(core remove and thinly sliced (reserve fronds for garnish)
2stalkscelery, sliced on the thinner side, about 1/4 inch slices
1teaspoondried thyme(or 1 tablespoon fresh thyme)
1/2 to 1teaspoonred chili flakes(or to taste, plus more for garnish, if you wish)
1cupwater(or white wine)
398millilitrecan whole peeled tomatoes(broken up with your hands or potato masher)
1/2poundbaby potatoes, cut into bite-sized chunks (roughly an overflowing cup)
1poundcod, cut into bite-sized pieces (or other similar white fish)
lemon olive oil(garnish/finisher, optional, but highly recommended)
In a large dutch oven or pot over medium heat add olive oil.
When shimmering add onion and garlic. Cook 3 to 5 minutes, until onion has softened a little.
Add fennel, celery, thyme, chili flakes (use according to taste), salt (if using) and black pepper. Stir to combine. Add water (or wine). Cover and cook 10 minutes, stirring occasionally ensuring nothing is sticking.
Stir in canned tomatoes and stock. Bring to a low simmer and cook, cover ajar, for 10 minutes. Stir in potatoes and cook 12 to 15 minutes (with cover still ajar) or until they are fork tender.
Gently place cod on top and cook 5 to 8 minutes, cover ajar or until cod is cooked through and flakes easily with a fork. Adjust seasoning to taste. If you want a looser consistency, stir in a little water or more fish stock.
Portion and garnish with reserved fennel fronds. a drizzle of regular or lemon olive oil and sprinkle of chili flakes (optional). Enjoy!
Use a quality canned tomato. I opted for 'whole' peeled tomatoes and squished the tomatoes with my hands (or use a potato masher), breaking them up, before adding to the pot. I used a 398 millilitre can, but if you can only find a larger sized can, use a little more than 1.5 cups and save the rest for another use.
Speaking of fish stock and canned tomatoes, all brands vary in salt content. Taste before adding any additional salt.
Like a little more heat? Add more chili flakes. Enjoy a little less? Reduce or omit.
I enjoy my celery to have a tiny bit of bite, but if you don't cook a little longer before adding the cod.
You can use haddock or halibut instead of cod if you prefer. Because halibut it a little bit denser, it may take a tad longer to cook.
A few sprinkles of lemon olive oil as a finisher is totally optional, but highly recommended. Don't have lemon olive oil? Try a little sprinkle of freshly grated lemon zest.
When portioning the stew, be careful not to mush the cod pieces. It's quite tender and delicate.