FRESH COD STEW WITH POTATOES AND OLIVES

5 from 2 votes

ABOUT HALKIDIKI OLIVES: Halkidiki, situated in Northern Greece, to the East of Thessaloniki, is among the northernmost growing regions for olives in Greece. The Halkidiki olive variety is a large, crunchy, fleshy green olive that has a pleasantly light bitterness to it. You can use any good green olive for this recipe.

5 from 2 votes

FRESH COD STEW WITH POTATOES AND OLIVES

By Diane Kochilas

Prep Time 10

Cook Time 46

Servings

Fish, Mediterranean Diet, Recipes

Prep Time 10

Cook Time 46

Servings

Fish, Mediterranean Diet, Recipes

Ingredients

2 Tbsp. extra virgin Greek olive oil
2 large red or yellow onions
3 garlic cloves
2 large carrots
1 tsp. dried oregano
Sea salt and freshly ground black pepper
1 fish or vegetable stock
2 pounds potatoes peeled and cubed
1 cup of crushed fresh tomatoes
1 cup plain tomato sauce
1 lb. fresh cod filets
1 cup of Halkidiki olives or other large green olives
1/3 fresh parsley finely chopped

Instructions

Heat the oil in a 4- to 5-qt pot over medium heat. Add the onion and carrots and cook, covered, stirring occasionally, until onions are tender, 6 to 8 minutes. Stir in the garlic, oregano, salt and pepper and cook, stirring, for 1 minute.
Stir in the stock, potatoes, and 2 1/4 cups of water and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 8 to 10 minutes.
Add the tomatoes (and their juices) and tomato sauce and return to a simmer for about 20 minutes. Stir in the cod and simmer until opaque throughout, 10 to 15 minutes. Top with olives and fresh parsley, and serve.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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FRESH COD STEW WITH POTATOES AND OLIVES