Mediterranean Cod Stew with Tomatoes and Olives
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (28 ounces) diced tomatoes
- 1 cup vegetable broth
- 1 1/2 pounds cod fillets, cut into 2-inch pieces
- 1/2 cup kalamata olives, pitted and halved
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Pour in the diced tomatoes and vegetable broth. Add the oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes.
- Add the cod pieces and olives to the skillet. Cover and simmer gently for 8-10 minutes until the fish is opaque and flakes easily.
- Sprinkle with fresh parsley and serve with lemon wedges.
Notes
Keep the simmer low once the cod goes in so the pieces stay intact rather than breaking apart. If the sauce thickens too much during cooking, add a splash more broth. Leftovers reheat gently on the stove with a little extra liquid to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Skillet, Cutting Board, Knife
Cuisine: Mediterranean
Equipment: Large Skillet, Cutting Board, Knife