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Creole Cod Stew with Potatoes, Corn, and Okra
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Course Soup
Cuisine Creole
Servings 4 people

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

The okra thickens the broth as it cooks, so avoid stirring too vigorously once the cod is added. Leftovers reheat well on the stove with a splash of broth to loosen the texture. If you want less heat, use a milder Creole seasoning blend.
Course: Soup
Cuisine: Creole
Equipment: Large Pot, Cutting Board, Knife