Ginger-Soy Cod Stew with Potatoes, Leeks, and Snap Peas
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
Add the snap peas right at the end so they keep their snap instead of turning soft. If the broth tastes too mild after simmering, stir in an extra teaspoon of soy sauce before adding the fish. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Asian
Equipment: Large pot, Cutting board, Knife
Cuisine: Asian
Equipment: Large pot, Cutting board, Knife