Portuguese Cod Stew with Tomatoes and Potatoes
Equipment
- Large pot
- Wooden spoon
- Knife
Ingredients
- 1 pound cod fillets, cut into 2-inch pieces
- 4 medium potatoes, peeled and sliced 1/4 inch thick
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 can (28 oz) crushed tomatoes
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1/2 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced onion and minced garlic, then cook for 5 minutes until the onion softens.
- Add the potato slices, crushed tomatoes, bay leaves, and smoked paprika to the pot. Stir to combine, then pour in 1 cup of water. Bring the mixture to a simmer, cover, and cook for 15 minutes until the potatoes are nearly tender.
- Season the cod pieces with salt and black pepper. Place them into the pot and gently press them down into the liquid. Cover and simmer for 8 to 10 minutes until the cod flakes easily with a fork.
- Remove the bay leaves. Taste and adjust salt and pepper if needed. Sprinkle the chopped parsley over the top before serving.
Notes
Simmer the potatoes just until tender so they hold their shape in the broth. If the stew thickens too much after sitting, stir in a small splash of water when reheating. Fresh cod works best here, and the dish pairs nicely with crusty bread for dipping into the tomato sauce.
Course: Soup
Cuisine: Portuguese
Equipment: Large pot, Wooden spoon, Knife
Cuisine: Portuguese
Equipment: Large pot, Wooden spoon, Knife