French · Dinner
Salt Cod and Potato Stew
A rustic French salt cod stew simmered with potato, onion, garlic, tomato and thyme in a white wine and fish stock broth. The desalted cod is poached until flaky, then folded through the vegetables with olive oil and parsley for a briny, savoury, home-style finish.
$7
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
407Calories
36.8gProtein
14.3gFat
28.9gCarbs
5.2gSugar
3.8gFiber
2847mgSodium
88mgChol
2.3gSat Fat
1380mgPotassium
82mgCalcium
3mgIron
3.5mcgVitamin B12
26mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Soak the salt cod in several changes of cold water in a bowl in the refrigerator for 24 hours, then drain, break into chunks and set aside.
2
Sweat
Warm the olive oil in a heavy pot over medium-low heat and sweat the sliced onion and minced garlic for 5 minutes until soft and translucent.
3
Simmer
Add the potato chunks, crushed canned tomatoes, white wine, fish stock, bay leaf and thyme sprigs to the pot; bring to a simmer over medium heat for 15 minutes until tender.
4
Poach
Nestle the salt cod chunks into the simmering liquid, cover and poach over low heat for 10 minutes until the fish flakes easily with a fork.
5
Plate
Remove the bay leaf and thyme stems from the pot, stir in the chopped parsley and black pepper, then ladle into a warm bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salt cod, desalted (soaked 24 hours in changed water)
- 11 oz150g, about 1 medium potato
- 11 medium onion
- 4 cloves4 cloves garlic
- 5.2 oz75g, about a third of a 14.5 oz can canned tomatoes
- 1/2 cup120ml dry white wine
- 1 cup240ml fish stock
- 2 tbsp2 tbsp olive oil
- 22 bay leaf
- 4 sprigs4 sprigs thyme-fresh
- 2 tbsp2 tbsp parsley
