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