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Italian Tomato Basil Cod Stew with Potatoes, Celery, and Carrots
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 medium potatoes, cubed
  • 1 can (14 oz) diced tomatoes
  • 4 cups fish stock
  • 1 pound cod fillets, cut into 2-inch pieces
  • 1/4 cup fresh basil leaves, chopped
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until the onion softens.
  • Stir in the carrots and celery. Cook for 4 minutes, stirring now and then.
  • Add the potatoes, diced tomatoes, and fish stock. Bring the mixture to a simmer and cook for 15 minutes until the potatoes are tender.
  • Season the broth with salt and pepper. Gently place the cod pieces into the pot.
  • Simmer for 6 minutes without stirring much so the cod stays in chunks. Turn off the heat and stir in the basil.

Notes

Add the basil only after the heat is off so its flavor stays fresh rather than cooked away. If the broth tastes too thick after simmering, add a splash more stock before the cod goes in. Leftovers reheat well on low heat with a little extra stock to loosen the texture.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife