The key to this colorful Mediterranean fish dish is braising thick potatoes, peppers and onions in olive oil with a hint of saffron. Cod is then gently simmered in this vegetable stew with a little chicken broth to create a beautiful, hearty one pot meal.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 pound Yukon Gold potatoes, peeled, halved and cut into 1/4-inch-thick half-moons
- 2 cups low-sodium chicken broth
- 2 bay leaves
- Kosher salt
- 1/2 teaspoon saffron threads
- Pinch of red pepper flakes, plus more to taste
- 1 1/4 pounds skinless center-cut cod fillet, cut into 4 pieces
- 1 lemon (1/2 juiced, 1/2 cut into wedges)
- 3 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.
- Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.
- Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.
Nutrition Facts
| Calories | 410 |
| Total Fat | 20 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 61 milligrams |
| Sodium | 602 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 3 grams |
| Protein | 30 grams |
| Sugar | 4 grams |
Reviews
Very easy to make and very flavorful- left out the red pepper for my toddler but put it on the adults portions. We all loved it
This was incredibly delicious. It reminded me of a very memorable fish stew I had in Belgium and have been craving for 22 years!!! I did not have an onion so I used shallot infused olive added to the virgin olive oil as well as the green parts of green onions. I otherwise followed the recipe exactly and will do so again and again in the future. I imagine adding cream might be yummy too but I don’t need it at all!
SOOOO good!
This is a nice change from baked cod. I used sweet potaoes instead of yukon gold and a fresh red chili pepper. Love this recipe, super easy and dinner ready in 30 minutes.