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Mediterranean Herb Cod Stew with Potatoes, Zucchini, and Olives
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound cod fillets, cut into chunks
  • 4 medium potatoes, diced
  • 2 medium zucchini, sliced
  • 1/2 cup pitted olives, halved
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
  • Stir in the potatoes, vegetable broth, oregano, and thyme. Bring to a simmer and cook for 15 minutes until the potatoes start to soften.
  • Add the zucchini slices and continue simmering for 5 more minutes.
  • Place the cod chunks into the pot and cook for 5 to 7 minutes until the fish flakes easily.
  • Stir in the olives and season with salt and pepper. Remove from heat and sprinkle with fresh parsley before serving.

Notes

Simmer the potatoes first so they become tender without breaking apart when the cod is added later. If the broth tastes too mild, a small pinch of salt at the end brings out the olives. Leftovers keep in the fridge for two days and reheat gently on low heat to avoid toughening the fish.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Cutting Board, Knife