Potato and cod stew with green peas
Background
Fish stews are healthy, hearty and easy to make, needing only one pot. So it’s the ideal dish for a family meal on busy or lazy days. This potato and cod stew with green peas is a Middle-European dish, normally made with river fish such as trout or carp. If you don’t have peas, feel free to use green beans, broad beans, spinach or kale, as long as it’s a green vegetable. I normally use organic potatoes, as these don’t need to be peeled. If you want to speed up the cooking even more, make the potato stew ahead, chill or freeze it - then warm it up and add the peas and fish ( this only takes 10 minutes). Serve it with crusty bread and gherkins on the side.
Ingredients
- 1 Tbsp olive oil
- 1 Onion
- 2 cloves of garlic
- 4 large Potatoes
- 2 carrots
- 750 ml vegetable stock
- 2 cups green peas, defrosted
- 4 spring onions
- 3 Cod fillets
- Coriander or parsley leaves
Instructions
- Cut the potatoes and carrots into bite sized pieces.
- Thinly slice the spring onions, set them aside.
- Finely chop the onion and garlic.
- Heat the oil in a saucepan and sauté the onion. When soft, add the garlic, the potato and carrot pieces. Stir for a few minutes, then pour in enough stock to cover.
- Cut the cod into bite-sized pieces.
- When the potato is tender, add the peas and spring onion, then place the fish pieces on top. Scatter some paprika & pepper over them and squeeze a drop of lemon juice over the dish too.
- Put a lid on and cook over high heat for about 5 minutes.
- Serve warm with fresh herbs scattered on top and a dash of lemon juice.
Categories
- Meal Type: - Everyday - Main - One Pot - Quick & Easy - Stews - Supper
- Cuisines: - Mid&East European
- Ingredients: - White fish
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Semi-vegetarian
- Skill Levels: - Easy
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