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Mediterranean Cod Stew with Zucchini, Tomatoes, and Fresh Basil
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 medium zucchinis, sliced into half-moons
  • 4 medium tomatoes, chopped
  • 1 1/2 pounds cod fillets, cut into 2-inch chunks
  • 2 cups low-sodium vegetable broth
  • 1/4 cup fresh basil leaves, torn
  • Salt and black 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 turns soft.
  • Stir in the zucchini and tomatoes. Cook for 4 minutes, stirring once or twice, until the vegetables start to release liquid.
  • Pour in the vegetable broth and bring the mixture to a gentle simmer.
  • Add the cod chunks to the pot. Simmer for 6 to 8 minutes without stirring much, until the fish turns opaque and flakes easily.
  • Remove the pot from the heat. Stir in the torn basil and season with salt and black pepper.

Notes

Tear the basil right before adding it so it stays fragrant. If the tomatoes are not very ripe, add an extra pinch of salt during cooking to draw out more flavor. Leftovers reheat gently on low heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife