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Portuguese-Style Cod Stew with Russet Potatoes, Tomatoes, and Green Beans
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Course Main Course
Cuisine Portuguese
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb cod fillets, cut into large chunks
  • 4 russet potatoes, peeled and diced
  • 4 medium tomatoes, chopped
  • 8 oz green beans, trimmed and halved
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp olive oil
  • 4 cups fish stock
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
  • Stir in the minced garlic and cook for 1 minute until fragrant.
  • Add the chopped tomatoes, salt, and black pepper. Cook for 3 minutes until the tomatoes begin to break down.
  • Pour in the fish stock and bring the mixture to a simmer.
  • Add the diced russet potatoes. Simmer for 15 minutes until the potatoes are almost tender.
  • Stir in the green beans and continue simmering for 5 minutes.
  • Gently place the cod chunks into the pot. Cover and cook for 6 to 8 minutes until the fish flakes easily.
  • Remove the pot from the heat and sprinkle with the chopped parsley before serving.

Notes

Simmer the potatoes just until tender to avoid a mushy texture. If the broth tastes too light, add a splash more fish stock during the final simmer. Leftovers keep well in the fridge for two days and reheat gently on the stove without breaking up the cod too much.
Course: Main Course
Cuisine: Portuguese
Equipment: Large Pot, Cutting Board, Knife