Go Back
Classic Mediterranean Fish Stew with Potatoes and Olives
Print Recipe Pin Recipe
Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 3 medium potatoes, peeled and cubed
  • 1/2 cup green olives, pitted and sliced
  • 1 lb cod fillets, cut into 2-inch pieces
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges, for serving

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 cook for 1 minute until fragrant.
  • Add the potatoes, olives, diced tomatoes, vegetable broth, and oregano. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes until the potatoes are tender.
  • Gently place the cod pieces into the simmering broth. Cook for 5 to 7 minutes until the fish turns opaque and flakes easily with a fork.
  • Season with salt and pepper to taste. Ladle into bowls and top with parsley. Serve with lemon wedges on the side.

Notes

Choose a firm white fish like cod so the pieces stay intact during the final simmer. If the broth tastes sharp from the tomatoes, stir in a small pinch of sugar before adding the fish. Leftovers keep in the fridge for two days and reheat gently on the stove with a splash of broth to loosen the texture. Crusty bread is the best way to soak up the broth.
Course: Soup
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife