Helen Rennie | Cod Stew Anyone Can Make @helenrennie | Uploaded 4 years ago | Updated 3 hours ago
Cod Stew Anyone Can Make
Fish Options: haddock, hake, monkfish, branzino, orata, red snapper. If your fish has a skin, remove it either before or after cooking.
Serves 4
Large pinch of saffron
3 Tbsp olive oil, plus more for garnish
1 large fennel bulb, sliced
2 garlic cloves, sliced
1.5 (250g) cups chopped canned tomatoes
1 bay leaf (optional)
1/2 cup (120g) dry white wine, plus more for soaking saffron
1.5 Lb (680g) yukon gold potatoes, peeled, cut in half, and sliced thick
1.3 Lb (590g) cod, cut into 1/2 inch thick pieces and seasoned with salt
2 Tbsp butter
Black pepper (optional)
Chopped herbs for garnish (chives, parsley, dill, cilantro, basil, or whatever you have)
Crumble up saffron in a small cup. Add a splash of dry white wine and set aside.
Set a large skillet (if possible stainless steel) over medium heat. Add the oil. When the oil is hot add fennel and cook stirring occasionally until brown, 12-15 min.
In a small saucepan, cover potatoes with cold water, cover with a lid, and bring to a boil. Uncover, salt generously, and simmer gently on medium-low heat until tender, about 18 minutes.
When the fennel is brown, add garlic, tomatoes, bay leaf, wine and the saffron/wine mixture. Simmer gently on low heat until the sauce thickens. When potatoes are done, strain and add to the sauce. Mix and taste for salt. Place cod pieces on top, top with a little piece of butter and sprinkle with black pepper. Cover the skillet and simmer gently on medium-low heat until the fish flakes, 7-10 minutes. Let rest for 5 minutes, sprinkle with herbs, drizzle with olive oil and serve.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
Cod Stew Anyone Can Make
Fish Options: haddock, hake, monkfish, branzino, orata, red snapper. If your fish has a skin, remove it either before or after cooking.
Serves 4
Large pinch of saffron
3 Tbsp olive oil, plus more for garnish
1 large fennel bulb, sliced
2 garlic cloves, sliced
1.5 (250g) cups chopped canned tomatoes
1 bay leaf (optional)
1/2 cup (120g) dry white wine, plus more for soaking saffron
1.5 Lb (680g) yukon gold potatoes, peeled, cut in half, and sliced thick
1.3 Lb (590g) cod, cut into 1/2 inch thick pieces and seasoned with salt
2 Tbsp butter
Black pepper (optional)
Chopped herbs for garnish (chives, parsley, dill, cilantro, basil, or whatever you have)
Crumble up saffron in a small cup. Add a splash of dry white wine and set aside.
Set a large skillet (if possible stainless steel) over medium heat. Add the oil. When the oil is hot add fennel and cook stirring occasionally until brown, 12-15 min.
In a small saucepan, cover potatoes with cold water, cover with a lid, and bring to a boil. Uncover, salt generously, and simmer gently on medium-low heat until tender, about 18 minutes.
When the fennel is brown, add garlic, tomatoes, bay leaf, wine and the saffron/wine mixture. Simmer gently on low heat until the sauce thickens. When potatoes are done, strain and add to the sauce. Mix and taste for salt. Place cod pieces on top, top with a little piece of butter and sprinkle with black pepper. Cover the skillet and simmer gently on medium-low heat until the fish flakes, 7-10 minutes. Let rest for 5 minutes, sprinkle with herbs, drizzle with olive oil and serve.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: facebook.com/HelensKitchenCooking
TWITTER: twitter.com/HelenRennie1
INSTAGRAM: instagram.com/helen.rennie
