Greek Lemon Dill Cod Stew with Asparagus and Fennel
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 fennel bulb, thinly sliced
- 4 cups low-sodium vegetable broth
- 1 pound cod fillets, cut into 2-inch pieces
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- Juice and zest of 1 lemon
- 1/4 cup fresh dill, chopped
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
- Stir in the garlic and fennel slices. Cook for another 4 minutes, stirring often, until the fennel begins to turn tender.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 5 minutes to blend the flavors.
- Add the cod pieces to the pot. Simmer for 4 minutes without stirring too much so the fish stays in chunks.
- Add the asparagus pieces and cook for 3 more minutes until the asparagus turns bright green and the cod is cooked through.
- Remove the pot from the heat. Stir in the lemon juice, lemon zest, and most of the dill. Season with salt and black pepper.
Notes
Add the asparagus in the final minutes of cooking so it stays slightly crisp instead of turning mushy. If you want a thicker broth, mash a few pieces of fennel against the side of the pot before adding the fish. Leftovers reheat gently on low heat with a splash of broth to loosen the stew.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Mediterranean
Equipment: Large pot, Wooden spoon, Knife, Cutting board