Mediterranean Cod Stew with Tomatoes and Olives

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 28-ounce can crushed tomatoes
• 1 cup chicken or seafood stock
• 1/2 cup green olives, pitted and halved
• 1 pound cod fillets, cut into chunks
• 1/2 cup fresh parsley, chopped
• Salt and pepper to taste
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, smoked paprika, and red pepper flakes, cooking for another minute.
3. 3 Pour in crushed tomatoes and stock, bringing to a simmer.
4. 4 Add olives and cod to the pot, gently stirring to combine. Simmer for about 10 minutes, or until cod is cooked through.
5. 5 Stir in parsley and lemon juice, season with salt and pepper.
6. 6 Serve hot, garnished with extra parsley if desired.

Equipment

• Large pot

Variations

• Add diced bell peppers for extra color and sweetness.
• Substitute cod with shrimp for a different seafood experience.

Substitutions

• If cod is unavailable, use another white fish like haddock or halibut.
• Use canned diced tomatoes with juices if fresh are not in season.

Pairings

• A crisp white wine like Sauvignon Blanc
• Warm, crusty baguette

Nutrition

Tips

• For a richer flavor, use fish stock instead of chicken stock.
• Adjust the amount of red pepper flakes to your spice preference.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator and reheat gently on the stove.

Serving Suggestions

• Serve with crusty bread or over a bed of couscous.
• Pair with a fresh green salad.

FAQ