Cod stew

Cod stew represents a really healthy meal for the whole family. Choose small, fresh cod and arrange them all in the same pan with the sauce. If you want, you can transform this excellent main course into a sauce to mix with pasta. Otherwise, fillet the cods and serve with a side dish of potatoes. The recipe also lends itself to the preparation of other types of fish such as the economical and healthy mackerel.

Cut the onion and celery into large cubes, then fry over low heat in a frying pan. Add the olives, capers and white wine, then reduce the wine. After a few minutes, when the alcohol has evaporated but the sauce is still quite liquid, add the tomato passata. Season with salt, then add the cod to the sauce. Cover, cook for 7 minutes, then turn the fish over and finish cooking for another 7 minutes.

Codfish stew with potatoes: A homely Italian classic

Codfish stew with potatoes is a simple, comforting dish that evokes the warmth of home. It's an affordable meal, as both cod and potatoes are budget-friendly ingredients. The preparation is straightforward: finely chop garlic and onion, then gently sauté them in a bit of extra virgin olive oil. Add 400g of chopped peeled tomatoes with their juice, a sprinkle of parsley, and a pinch of salt. Cover and let it simmer for about ten minutes to create a flavorful sauce. Separately, boil the potatoes in salted water, ensuring they remain firm and do not fall apart. Once cooled, peel and cut them into cubes. Add the potatoes to the tomato sauce along with two full glasses of water. After another 10 minutes, incorporate the cod, cooking it for an additional 10–15 minutes. Adjust the sauce's consistency to your preference. Finish with a pinch of oregano, if desired, and season with salt to taste.

White codfish stew

This version of codfish stew without tomatoes is prepared very simply and works well with fresh or frozen cod. In a pan, sauté a clove of garlic in a small amount of extra virgin olive oil. Rinse and pat dry the cod fillets, then lightly coat them in flour. Place them in the pan and briefly brown on both sides, turning gently. Deglaze with a mixture of white wine and lemon juice, increasing the heat. Season with salt. Add a cup of vegetable broth, cover, and cook for another 15 minutes until the stew is ready. Serve garnished with fresh parsley.

Piacenza-Style codfish stew

This rustic Italian cod recipe comes from Piacenza but is now loved across Italy. Traditionally served with hot, steaming polenta, it can also be enjoyed with bread or mashed potatoes. Sauté chopped onion in a mix of olive oil and butter, then add tomato purée, salt, and parsley. Add rinsed, dried cod fillets and pre-boiled potatoes. This version differs from the tomato one by using butter and purée instead of whole peeled tomatoes. If serving with polenta, skip the potatoes and keep the sauce slightly runny to soak into the polenta.

Light codfish stew

Ideal for those on a calorie-conscious diet, this low-calorie cod recipe is Mediterranean, healthy, and satisfying. In a non-stick pan, combine a small amount of olive oil, cherry tomatoes, black olives, capers, parsley, and cod fillets or chunks. Cover and cook for about 20 minutes. The minimal oil is sufficient, as the tomatoes release their juices. The lid helps retain moisture. Once cooked, season with salt. At about 250 calories per 300g, it's a great healthy cod dinner option.

Frequently Asked Questions (FAQs)

• Can I use frozen cod for these recipes?
  Yes, frozen cod works well. Ensure it's fully thawed and patted dry before cooking to achieve the best texture.
• What type of potatoes are best for codfish stew?
  Waxy potatoes like Yukon Gold or red potatoes hold their shape well during cooking, making them ideal for stews.
• Can I substitute the wine in the white codfish stew?
  Absolutely. If you prefer not to use wine, you can substitute it with additional vegetable broth or a splash of lemon juice for acidity.
• Is codfish stew suitable for meal prep?
  Yes, codfish stew can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat gently to preserve the texture of the fish.