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Roasted Tomato & Cod Stew
recipe
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Washington D.C.
Roasted Tomato & Cod Stew
Becca Jacobs
Becca Jacobs
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$1.00
This stew’s origins start on a chilly fall day in Maine, where roasted tomatoes and cod create a hearty dish, perfect for warming the bones. The tomatoes are roasted to amplify their flavor, while the cod is added just before serving to remain tender and flaky.
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You Need

4 - 6 servings
0:55
  • 20 ounces cherry tomatoes
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons neutral oil
  • 3 garlic cloves, minced
  • 1 medium yellow onion, finely diced
  • 1 bell pepper, finely diced
  • 1 tablespoon paprika
  • 2 teaspoons red pepper flakes
  • 2 tablespoons tomato paste
  • 3 large ribs of celery, roughly chopped
  • 3 medium carrots, peeled and roughly chopped
  • 1 (15 ounce) can of white beans, drained & rinsed
  • 4 cups stock
  • 1 - 1.5 pounds of cod, cut into 1-inch pieces
  • 1/2 cup parsley, chopped
  • kosher salt, to taste
  • black pepper, to taste

    • How To

    1. Pre-heat oven to 425 and add tomatoes to a baking dish, cover with olive oil and season with salt and pepper. Roast for 25 minutes until soft and releasing juice.
    2. Five minutes before the tomatoes are due out of the oven add neutral oil to a stockpot on medium-low. Add the garlic, bell pepper, and onion to the stockpot and cook them down until very soft, caramelized, and halved in size. About 10 minutes.
    3. Add the paprika, red pepper flakes, and tomato paste to the stockpot and let that cook down for another two minutes. Add in the chopped carrots, celery, beans, stock, & roasted tomatoes. Bring the soup to a boil and then back down to a simmer for 20-25 minutes until the carrots and celery are fork-tender.
    4. Taste the soup! Adjust for salt and spice levels before you add in the fish.
    5. Right before serving add the cod to the pot and let it cook on a light simmer for about 3 minutes until flaky. Serve immediately to avoid overcooking the fish.