Cod and Potato Stew With Oven-Dried Tomatoes
Published January 27, 1996
- Total Time
- About 6 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
THE TOMATOES
2 teaspoons rosemary oil
½ teaspoon orange oil
14 medium-size plum tomatoes core end cut off, halved lengthwise
½ teaspoon salt
Freshly ground pepper to taste
THE STEW
2 teaspoons olive oil
1 medium onion, thinly sliced
2 large cloves garlic peeled and thinly sliced
2 medium carrots peeled and finely chopped
1 large rib celery, finely chopped
1 ½ cups white wine
3 cups water
1 bay leaf
2 sprigs fresh rosemary
2 medium baking potatoes, peeled and thinly sliced
½ jalapeno, seeded and minced
1 pound cod fillets, cut into 1 ½-inch chunks
2 teaspoons salt
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
40 grams carbs; 49 milligrams cholesterol; 378 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 7 grams fiber; 1578 milligrams sodium; 26 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
To make the tomatoes, preheat oven to 200 degrees. Combine rosemary and orange oils in a small bowl. Using a pastry brush, coat both sides of the tomato halves lightly with oil mixture. Place skin-side down on a large baking sheet. Sprinkle with salt and pepper to taste.
- Step 2
Bake the tomatoes until they shrink to about ¼ of their original size, about 4 to 6 hours; they should remain soft and juicy. Let tomatoes cool on the baking sheet. Cut them in half crosswise and set aside.
- Step 3
To make the stew, heat the oil in a large pot over medium heat. Add the onion, garlic, carrots and celery. Reduce the heat to medium-low and cook, stirring often, for 10 minutes. Stir in the wine, water, bay leaf and rosemary. Add the potato slices. Bring to a boil, reduce heat, cover and simmer for 25 minutes. Stir in the tomatoes and jalapeno and simmer, uncovered, for 5 minutes. Add the cod and simmer just until cooked through, about 3 minutes. Divide among 4 bowls and serve.
Private Notes
Comments
This is excellent, although I pumped up the flavor by using only 1/2 cup of wine and 3 cups of vegetable broth. I also added some Sambal Olek to the broth.
Don't substitute leeks for onions. Roast the cubed potatoes and artichokes until browned for flavor. Can add bok choy, squash, carrots. Finish with chives & lemon juice.