Serves 6
50 min
Quick French Fish and Potato Stew
Recipe GLPR3ca643b46ec624
A light and flavorful Mediterranean-inspired stew featuring tender cod fillets, potatoes, and fresh vegetables simmered in aromatic chicken broth with fennel and thyme. Ready in under an hour, this is a classic French-style bouillabaisse simplified for the home kitchen.
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Ingredients
2 large garlic cloves
2 teaspoons fennel seeds
½ teaspoon dried thyme
½ teaspoon salt
2 teaspoons olive oil
1½ cups chopped yellow onions
1½ cups thinly sliced carrots
4 cups chicken broth
2 pounds baking potatoes, cut into 1-inch cubes
1 can (14.5 ounces) diced tomatoes in juice
1½ pounds cod or scrod fillets
½ to 1 teaspoon freshly ground black pepper
Directions
Mince the garlic cloves finely. In a large pot or Dutch oven, warm the olive oil over medium heat and add the minced garlic, fennel seeds, and dried thyme. Stir constantly for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the chopped onions and sliced carrots to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.
Pour in the chicken broth and bring the mixture to a boil. Stir in the salt.
Add the cubed potatoes and the canned diced tomatoes with their juice. Return to a boil, then reduce the heat to medium-low and simmer for about 15 minutes until the potatoes are nearly tender.
Cut the cod or scrod fillets into 2 to 3-inch pieces if needed. Carefully place the fish pieces into the simmering broth, distributing them evenly. Cook for 8 to 10 minutes until the fish is opaque throughout and flakes easily with a fork.
Season the stew with freshly ground black pepper to taste. Ladle into bowls and serve hot.
