Cod fish stew works well when you need a filling meal with simple ingredients. These recipes combine the fish with potatoes and vegetables to keep things hearty. You can choose from different seasoning options and cooking times based on what you have on hand. Each one focuses on straightforward steps that fit into a regular week. The ideas use common items from the grocery store.
Helpful Tips Before You Start
These pointers will help your cod stews cook evenly and taste balanced.
Pick Firm Cod Fillets
Look for cod that feels solid and has a clean scent. Softer or strong smelling fish can break apart or overpower the broth.
Cut Potatoes in Even Chunks
Slice potatoes into pieces of similar size. This keeps them from turning mushy in some spots while staying firm in others.
Layer Vegetables by Cooking Time
Add root vegetables like carrots first. Stir in quicker cooking ones such as zucchini or spinach later so they keep some texture.
Add the Cod at the End
Place cod pieces into the pot during the final 8 to 10 minutes. The fish cooks fast and stays flaky when it is not simmered too long.
Mediterranean Herb Cod Stew with Potatoes, Zucchini, and Olives
This stew combines flaky cod with soft potatoes and tender zucchini in a light broth. Olives and dried herbs give it a bright, savory taste that feels fresh without being heavy.
It works well for weeknight meals when you want something warm but not too rich. The vegetables stay distinct while the cod stays moist if added toward the end of cooking.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound cod fillets, cut into chunks
- 4 medium potatoes, diced
- 2 medium zucchini, sliced
- 1/2 cup pitted olives, halved
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
- Stir in the potatoes, vegetable broth, oregano, and thyme. Bring to a simmer and cook for 15 minutes until the potatoes start to soften.
- Add the zucchini slices and continue simmering for 5 more minutes.
- Place the cod chunks into the pot and cook for 5 to 7 minutes until the fish flakes easily.
- Stir in the olives and season with salt and pepper. Remove from heat and sprinkle with fresh parsley before serving.
Notes
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife
Spicy Cajun Cod Stew with Sweet Potatoes, Okra, and Bell Peppers
This stew combines flaky cod with sweet potatoes and okra in a spiced broth. Bell peppers bring brightness and a bit of bite that pairs well with the Cajun seasoning. It makes a filling meal on busy weeknights or chilly weekends when you want something warm with vegetables built in.
The sweet potatoes soften just enough to thicken the broth lightly while the okra adds a gentle texture. Cod cooks quickly at the end so it stays moist. Serve it with rice or crusty bread on the side.
Equipment
- Large pot
- Wooden spoon
- Cutting board
Ingredients
- 1 pound cod fillets, cut into 1-inch chunks
- 2 medium sweet potatoes, peeled and cubed
- 1 cup fresh okra, sliced
- 2 bell peppers, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 4 cups fish broth
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Chopped parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell peppers. Cook for 5 minutes until the vegetables begin to soften.
- Stir in the Cajun seasoning and cook for 1 minute until fragrant.
- Add the sweet potatoes, okra, diced tomatoes with their juice, and fish broth. Bring the mixture to a simmer.
- Cook uncovered for 15 minutes, stirring occasionally, until the sweet potatoes are tender.
- Gently add the cod chunks to the pot. Simmer for 5 to 7 minutes until the fish flakes easily.
- Taste and season with salt and black pepper as needed. Ladle into bowls and top with chopped parsley.
Notes
Cuisine: Cajun
Equipment: Large pot, Wooden spoon, Cutting board
Creamy Coconut Cod Stew with Yukon Potatoes, Spinach, and Carrots
This stew combines mild cod with rich coconut milk for a soothing bowl that still feels filling. Yukon potatoes and carrots give it substance, while spinach adds color and freshness at the end. It suits cool nights when you want something warm without feeling heavy. The texture stays creamy and the flavors stay balanced with gentle sweetness from the coconut.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound cod fillets, cut into bite-sized pieces
- 4 medium Yukon potatoes, diced
- 3 carrots, peeled and sliced
- 5 ounces fresh spinach
- 1 (14-ounce) can coconut milk
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- Salt and black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
- Stir in the carrots and potatoes. Cook for two minutes to coat them with the oil.
- Pour in the coconut milk and vegetable broth. Add salt and pepper. Bring the mixture to a simmer and cook until the potatoes are tender.
- Add the cod pieces and simmer gently until the fish turns opaque and flakes easily.
- Turn off the heat and stir in the spinach until it wilts.
Notes
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Portuguese-Style Cod Stew with Russet Potatoes, Tomatoes, and Green Beans
This stew brings together mild cod with hearty russet potatoes and crisp green beans in a light tomato broth. It works well on cool evenings when you want something filling but not heavy. The potatoes soften and thicken the broth slightly while the green beans stay firm for a nice contrast in texture.
This recipe serves 4 people.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 lb cod fillets, cut into large chunks
- 4 russet potatoes, peeled and diced
- 4 medium tomatoes, chopped
- 8 oz green beans, trimmed and halved
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups fish stock
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the chopped tomatoes, salt, and black pepper. Cook for 3 minutes until the tomatoes begin to break down.
- Pour in the fish stock and bring the mixture to a simmer.
- Add the diced russet potatoes. Simmer for 15 minutes until the potatoes are almost tender.
- Stir in the green beans and continue simmering for 5 minutes.
- Gently place the cod chunks into the pot. Cover and cook for 6 to 8 minutes until the fish flakes easily.
- Remove the pot from the heat and sprinkle with the chopped parsley before serving.
Notes
Cuisine: Portuguese
Equipment: Large Pot, Cutting Board, Knife
Thai Lemongrass Cod Stew with Potatoes, Bok Choy, and Mushrooms
This Thai-inspired stew brings bright lemongrass and creamy coconut broth together with tender chunks of cod. The potatoes add hearty substance while bok choy and mushrooms keep the texture fresh and varied. It works well on cooler evenings when you want something warming yet light enough for weeknight cooking.
The flavor profile leans savory and aromatic with a gentle citrus note from the lemongrass. Cod stays flaky when added near the end, and the vegetables soften just enough without turning mushy.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 pound cod fillets, cut into 2-inch pieces
- 4 medium Yukon gold potatoes, cubed
- 4 small heads bok choy, quartered
- 8 ounces cremini mushrooms, halved
- 2 stalks fresh lemongrass, bruised and cut into 2-inch pieces
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce
- 1 lime, juiced
- Fresh cilantro leaves for garnish
Instructions
- Heat a large pot over medium heat and add the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
- Add the lemongrass pieces and cook 1 minute more to release their aroma.
- Stir in the potatoes and vegetable broth. Bring to a simmer and cook for 10 minutes.
- Pour in the coconut milk and fish sauce. Continue simmering for 8 minutes until the potatoes are nearly tender.
- Add the mushrooms and bok choy. Cook for 4 minutes until the greens begin to wilt.
- Gently place the cod pieces into the broth. Simmer for 5 minutes until the fish flakes easily.
- Remove the pot from heat, discard the lemongrass stalks, and stir in the lime juice.
- Ladle into bowls and top with fresh cilantro leaves.
Notes
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife
Smoky Paprika Cod Stew with Potatoes, Kale, and Chickpeas
This stew brings together flaky cod, tender potatoes, and hearty kale in a broth flavored with smoked paprika. The chickpeas add extra substance, making it a filling option for cool evenings or simple weeknight meals. The result is a balanced bowl with savory depth and a mix of soft and leafy textures.
The recipe keeps the focus on everyday ingredients and straightforward steps. It works well when you want a one-pot meal that feels nourishing without much fuss.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons smoked paprika
- 4 medium potatoes, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- 1 pound cod fillets, cut into chunks
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
- Stir in the garlic and smoked paprika. Cook for 1 minute until the spices smell fragrant.
- Add the diced potatoes, diced tomatoes, and vegetable broth. Bring the mixture to a simmer and cook for 15 minutes until the potatoes start to soften.
- Stir in the chickpeas and chopped kale. Continue simmering for another 5 minutes.
- Gently add the cod chunks to the pot. Season with salt and black pepper. Simmer for 5 to 7 minutes until the fish flakes easily with a fork.
- Remove the pot from the heat and let it rest for a few minutes before serving.
Notes
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife
Curried Cod Stew with Potatoes, Cauliflower, and Peas
This curried cod stew combines flaky fish with sturdy vegetables in a lightly spiced broth. It works well on weeknights or chilly weekends when you need a one-pot meal that feels both comforting and fresh. The potatoes turn creamy as they cook, the cauliflower stays tender, and the peas add a bright finish.
The curry powder gives the broth a warm, savory depth without overpowering the mild cod. It pairs nicely with rice or crusty bread for soaking up the sauce.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 2 medium potatoes, peeled and cubed
- 1 small head cauliflower, cut into florets
- 4 cups vegetable broth
- 1 pound cod fillets, cut into chunks
- 1 cup frozen peas
- Salt and black pepper to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
- Stir in the curry powder and cook for 1 minute to toast the spices.
- Add the potatoes and cauliflower to the pot. Pour in the vegetable broth and bring the mixture to a simmer.
- Cook for 12 to 15 minutes until the potatoes and cauliflower are tender when pierced with a fork.
- Gently add the cod chunks and frozen peas. Simmer for 5 to 6 minutes until the fish flakes easily and is opaque.
- Season with salt and black pepper. Sprinkle with chopped cilantro before serving.
Notes
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board
Italian Tomato Basil Cod Stew with Potatoes, Celery, and Carrots
This stew combines flaky cod with a tomato broth that tastes bright from fresh basil. Potatoes make it filling, while celery and carrots bring a gentle sweetness and bite that suits cool evenings or simple family meals.
The result is a balanced bowl where the vegetables stay tender but not mushy and the fish holds its shape.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 medium potatoes, cubed
- 1 can (14 oz) diced tomatoes
- 4 cups fish stock
- 1 pound cod fillets, cut into 2-inch pieces
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
- Stir in the carrots and celery. Cook for 4 minutes, stirring now and then.
- Add the potatoes, diced tomatoes, and fish stock. Bring the mixture to a simmer and cook for 15 minutes until the potatoes are tender.
- Season the broth with salt and pepper. Gently place the cod pieces into the pot.
- Simmer for 6 minutes without stirring much so the cod stays in chunks. Turn off the heat and stir in the basil.
Notes
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife
Ginger-Soy Cod Stew with Potatoes, Leeks, and Snap Peas
This ginger-soy cod stew combines flaky white fish with tender potatoes in a savory broth. The leeks add gentle sweetness while snap peas bring freshness and a bit of crunch at the end.
It suits weeknight meals when you want something warming but not heavy. The soy and ginger give the broth depth without needing long simmering times.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 pound cod fillets, cut into 2-inch pieces
- 4 medium Yukon gold potatoes, diced into 1-inch cubes
- 2 medium leeks, white and light green parts sliced thin
- 8 ounces snap peas, trimmed and halved
- 3 tablespoons fresh ginger, minced
- 1/4 cup soy sauce
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced leeks and minced ginger. Cook for 3 minutes until the leeks soften slightly.
- Stir in the diced potatoes, vegetable broth, soy sauce, and black pepper. Bring the mixture to a boil, then reduce to a simmer. Cook for 15 minutes until the potatoes are tender when pierced with a fork.
- Add the cod pieces to the pot. Simmer gently for 6 to 8 minutes until the fish turns opaque and flakes easily.
- Stir in the snap peas and cook for 2 more minutes until they turn bright green but stay crisp.
- Remove the pot from the heat and let it rest for 2 minutes before serving.
Notes
Cuisine: Asian
Equipment: Large pot, Cutting board, Knife
Creole Cod Stew with Potatoes, Corn, and Okra
This Creole cod stew combines tender chunks of fish with potatoes that soak up the broth. Corn brings a touch of sweetness while okra adds body to the sauce. The Creole seasoning gives it a bold, savory flavor that feels comforting on a cool evening.
Serve it when you need a one-pot meal that comes together without much fuss. The mix of vegetables and fish makes it filling yet light enough for lunch or dinner. It has a thick, stew-like texture with soft potato pieces and crisp-tender okra.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound cod fillets, cut into 1-inch pieces
- 3 medium potatoes, peeled and diced
- 1 cup corn kernels
- 8 ounces okra, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 (14-ounce) can diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons Creole seasoning
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery. Cook for 5 minutes until the vegetables soften.
- Stir in the garlic and Creole seasoning. Cook for 1 minute until fragrant.
- Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
- Add the diced potatoes. Cook for 12 minutes until the potatoes are almost tender.
- Stir in the corn and okra. Simmer for 5 minutes.
- Add the cod pieces. Cook for 4 to 5 minutes until the fish flakes easily and is cooked through.
- Taste and adjust with salt and black pepper if needed. Remove from heat and sprinkle with chopped parsley before serving.
Notes
Cuisine: Creole
Equipment: Large Pot, Cutting Board, Knife
Saffron Cod Stew with Potatoes, Asparagus, and Red Peppers
This stew brings together tender cod and earthy potatoes in a light saffron broth. The asparagus and red peppers add fresh color and a slight crunch that balances the soft textures. It works well on cool nights when you want something warming but not heavy.
The saffron gives the broth a gentle floral note that pairs nicely with the sweet peppers. Potatoes soak up the flavors while the cod stays flaky. Serve it with crusty bread for a simple weeknight meal.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1.5 pounds cod fillets, cut into 2-inch pieces
- 4 medium Yukon gold potatoes, diced
- 1 pound asparagus, trimmed and cut into 2-inch pieces
- 2 red bell peppers, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups fish stock
- 1/2 teaspoon saffron threads
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, then cook until the onion softens.
- Stir in the saffron threads and cook for 30 seconds to release the aroma.
- Add the diced potatoes and fish stock. Bring to a simmer and cook for 10 minutes.
- Add the red bell peppers and continue simmering for 5 minutes.
- Stir in the asparagus pieces and cook for another 3 minutes.
- Gently place the cod pieces into the pot. Simmer until the cod flakes easily, about 5 minutes.
- Season with salt and black pepper. Sprinkle with parsley before serving.
Notes
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife
Rustic Rosemary Cod Stew with Potatoes, Turnips, and Parsnips
This stew combines flaky cod with earthy root vegetables in a rosemary broth. It suits cool evenings when you want a filling meal that still feels light. The potatoes become creamy while the turnips and parsnips keep a slight bite.
The flavor stays savory and herbal with a mild sweetness from the vegetables. Cod cooks gently at the end so it stays tender.
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 pound cod fillets, cut into 2-inch pieces
- 3 medium potatoes, peeled and cubed
- 2 turnips, peeled and cubed
- 2 parsnips, peeled and sliced
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 sprigs fresh rosemary
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
- Add the rosemary sprigs and stir for one minute to release the aroma.
- Add the potatoes, turnips, and parsnips. Stir to coat the vegetables with oil.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the vegetables are tender.
- Gently add the cod pieces to the pot. Simmer until the fish turns opaque and flakes easily.
- Remove the rosemary sprigs. Season with salt and black pepper before serving.
Notes
Cuisine: American
Equipment: Large pot, Cutting board, Knife
Coconut Curry Cod Stew with Sweet Potatoes, Broccoli, and Spinach
This stew brings together flaky cod and creamy coconut broth with sweet potatoes for a filling meal. The broccoli and spinach add freshness and color while the curry spices create a warm, comforting flavor that works well on cool evenings.
It comes together in one pot and suits busy weeknights when you want something hearty without much fuss. The texture stays thick from the sweet potatoes yet light enough from the greens and fish.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound cod fillets, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and diced
- 3 cups broccoli florets
- 4 cups fresh spinach leaves
- 1 can (14 ounces) coconut milk
- 2 tablespoons red curry paste
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens.
- Stir in the red curry paste and cook for 1 minute until fragrant.
- Add the sweet potatoes and vegetable broth. Bring to a simmer and cook for 10 minutes until the sweet potatoes begin to soften.
- Pour in the coconut milk and stir to combine. Simmer for 5 more minutes.
- Add the broccoli florets and cook for 4 minutes until they turn bright green.
- Gently place the cod pieces into the pot. Simmer for 5 minutes until the fish turns opaque and flakes easily.
- Stir in the spinach and cook for 1 minute until it wilts. Season with salt and pepper to taste before serving.
Notes
Cuisine: Asian
Equipment: Large Pot, Cutting Board, Knife
Lemon Garlic Cod Stew with Potatoes, Fennel, and Green Beans
This stew brings together tender cod with earthy potatoes and crisp green beans. Fennel adds a mild sweetness that pairs well with the bright lemon and garlic flavors. It works nicely for a weeknight dinner when you want something warm but not too heavy.
The texture stays light thanks to the flaky fish and firm vegetables. The broth carries a fresh citrus note that keeps each bite balanced. It suits cool evenings or simple family meals.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound cod fillets, cut into chunks
- 4 medium potatoes, diced
- 1 fennel bulb, sliced thin
- 8 ounces green beans, trimmed and halved
- 4 garlic cloves, minced
- 1 medium onion, diced
- 4 cups fish or vegetable broth
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and fennel. Cook for 5 minutes until the onion softens.
- Add the potatoes and broth. Bring to a simmer and cook for 10 minutes until the potatoes start to soften.
- Stir in the green beans. Simmer for 5 more minutes.
- Add the cod chunks, lemon juice, lemon zest, salt, and pepper. Cook for 5 to 7 minutes until the fish flakes easily.
- Remove from heat and stir in the parsley before serving.
Notes
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife
Hearty Vegetable Cod Stew with Yukon Potatoes, Cabbage, and Carrots
This stew brings together tender cod and a mix of root vegetables for a filling meal that feels both light and satisfying. It works well on chilly evenings when you want something warming without much fuss. The cabbage softens just enough to add subtle sweetness while the carrots and potatoes hold their shape for a pleasant bite.
The broth stays clear and savory, letting the mild cod shine through the vegetables. Yukon potatoes give the dish a creamy texture without any dairy.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium Yukon gold potatoes, cubed
- 3 carrots, sliced into rounds
- 1/2 small green cabbage, chopped
- 4 cups vegetable broth
- 1 pound cod fillets, cut into 1-inch pieces
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens. Stir in the garlic and cook for one minute more.
- Add the potatoes, carrots, and cabbage to the pot. Pour in the vegetable broth and stir in the thyme, salt, and pepper. Bring the mixture to a simmer and cook for 15 minutes until the vegetables begin to soften.
- Gently place the cod pieces into the simmering broth. Cook for 6 to 8 minutes until the fish turns opaque and flakes easily. Remove the pot from heat and sprinkle the parsley over the top before serving.
Notes
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
