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
Creamy Cod Stew with Fennel and Green Beans
Print This Recipe Yield 4–6Source Adapted from Bon ApetitPublished
Ingredients
- 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)
Directions
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.
Hi! love this recipe! thank you. I was wondering where did you get that fish casserole dish? It’s amazing.
Thanks so much. The dish is vintage. I got it on Ebay about 10 years ago. I do not know the manufacturer, but it’s marked CALIF. U.S.A. OVENPROOF 858 on the bottom. Hope that helps GREG
Your “stew” is the closest thing I have seen to a real New England chowder (er, chowdah) since I moved west. Not thick and gloppy — your is light in texture, and full of flavor! Love the fennel addition. I will have to remember that next time my fish guy at the market has cod. (Cod is so traditional for me that I can’t use any other fish. An old New England saying? “Don’t get scrod… get cod!”)
This looks amazing..Wish cod is not as expensive in this side of the world.
You could use any firm white fish. Even salmon would be great. GREG
This stew sounds fantastic! Fresh fish makes one of the best dinners, hands down. I also love the serving tureen — although I have to say I would probably spend a lot of time serving non-fish things out of it for laughs/practicality. 🙂
that looks seriously divine. So wishing it was for MY dinner! 🙂
Greg, this looks gorgeous.
I’m in the mood for seafood, just returning from Cambria.
This will be well-received at home tonight. Thanks! xo
I love fish stew. Chowder. Whatever. 😉 And fennel goes so well with so many fish and shell fish, doesn’t it? This is wonderful — thanks.
That fish bowl kills me every time. Is that the one from up on the kitchen wall?
No. This is my best one. I don’t put the good stuff on the wall (earthquake country). GREG
I rarely do stews or soups in the summer, but this one looks so fresh with the lighter fish and all of the bright greens that I might have to violate my embargo.
Your cod stew looks especially delicious in that lovely tureen!
Love that fish dish! I happen to love fennel and that is killer with cod! Reminds me of eating fish on Fridays! But I’m not waiting until Friday! OK. I am Jewish but i went to a Catholic high school!
Oh darned , I wish I had your recipe yesterday because I bought a piece of Monterey cod at the farmer’s market. The next time, your stew looks looks delicious and I like all the variations you gave us.