Go Back
Hearty Vegetable Cod Stew with Yukon Potatoes, Cabbage, and Carrots
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

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

Simmer the vegetables just until tender so the cabbage keeps some texture and does not turn mushy. If the broth tastes too mild, add a pinch more salt at the end rather than extra thyme. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife