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Rustic Rosemary Cod Stew with Potatoes, Turnips, and Parsnips
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound cod fillets, cut into 2-inch pieces
  • 3 medium potatoes, peeled and cubed
  • 2 turnips, peeled and cubed
  • 2 parsnips, peeled and sliced
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 sprigs fresh rosemary
  • 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 until the onion softens.
  • Add the rosemary sprigs and stir for one minute to release the aroma.
  • Add the potatoes, turnips, and parsnips. Stir to coat the vegetables with oil.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer until the vegetables are tender.
  • Gently add the cod pieces to the pot. Simmer until the fish turns opaque and flakes easily.
  • Remove the rosemary sprigs. Season with salt and black pepper before serving.

Notes

Cut the root vegetables into similar sizes so they finish cooking at the same time. The rosemary sprigs can be left in during simmering for stronger flavor but should be taken out before serving to avoid woody bits. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife