Cod Stew for Dinner Tonight

Cod Stew

What’s for dinner? I’m not even a parent and I still dread that simple question. Especially when that question comes from my own lips. I’m constantly asking myself – Greg, what’s for dinner? Lately I’ve found myself answering the question with stew. Lamb Stew. Pot Roast. Cod Stew. Or any kind of one-pot wonder that’s seasonal and easy to make. To me it’s all stew – something I turn to when I’m looking for a quick but comforting one-pot, one-bowl meal.

The most basic version of Cod Stew (or you may prefer to call it chowder if you live on the East Coast) can be thrown together with little more than milk, potatoes, and of course fish. The milk can be replaced (as it is here) with sour cream for a little decadence, but this stew could just as easily be made with coconut milk. Either way, something creamy is what brings the comfort to this bowl of Cod Stew.

Once you’ve gathered the three essential ingredients (milk, potatoes, fish) this Cod Stew can come together in less than 30 minutes. Which means you can enjoy stew in warm weather months too. Not every stew in the pot needs to cook for hours.

However, if you have a bit more time you can adapt or augment this Cod Stew in a number of ways.

I sometimes like to add a handful of mussels or clams to the stew once the fish has almost reached tenderness. Finely sliced leek work well in place of onion. To give the soup a sweeter note, sweat the onion or leek in a little butter instead of oil before adding the creamy element. If fennel doesn’t suit you – leave it out and try corn instead. In which case stir in a little finely chopped tarragon or dill near the end of the cooking time. After all, it’s all stew. GREG

Cod Stew IngredientsCod Stew

Creamy Cod Stew with Fennel and Green Beans 

Print This Recipe Total time Yield 4–6Source Adapted from Bon ApetitPublished
Creamy Cod Stew with Fennel and Green Beans


  • ¼ cup extra virgin olive oil (plus more for drizzling)
  • ½ white onion (peeled and finely diced)
  • 8 ounce red potatoes (sliced)
  • 1 fennel bulb (trimmed, cored and small diced)
  • 3 clove minced garlic
  • each kosher salt and freshly cracked black pepper (as needed for seasoning)
  • ½ cup dry white wine
  • 2 cup water
  • ½ cup sour cream
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 1 ½ pound skinless cod fillets (cut into 1 ½‑inch chunks)
  • 2 cup fresh green beans (cut into 1‑inch pieces)
  • 2 tablespoon chopped fennel frond leaves
  • lemon wedges (for spritzing)


Heat ¼ cup olive oil in a large soup pot set over medium-high heat. Add the onions and cook, stirring often, until softened; about 5 minutes. Add potatoes and cook, swirling or tossing occasionally, until they begin to soften, about 5 minutes more. Add fennel and garlic; season with salt and pepper and cook, swirling or tossing occasionally, until fennel is softened, about 2 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 4 more minutes.

Add 2 cups water to pot and bring to a boil. Reduce heat to a simmer and continue to cook until potatoes are tender, 6 to 8 minutes depending on thickness. Stir in sour cream and cayenne. Add cod and green beans, cover pot, and simmer until fish is cooked through and just beginning to flake, 4 to 6 minutes depending on thickness.

Stir fennel frond leaves into stew; season with salt and pepper and drizzle with olive oil. Serve with lemon wedges on the side for spritzing.