Cod, potato & spring onion stew recipe | Fish recipes & stew recipes

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cod potato and spring onion stew

main courses | serves 4-6
The inspiration for this one comes from conversations with Icelandic and Danish friends who prize their cod. Traditionally, they prepare it in lots of different ways − pickled, salted, dried or smoked. This stew is similar to the way in which they slowly stew salt cod after soaking it (so that the excess salt seasons the other ingredients in the soup, like the potatoes). Good salt cod is quite hard to find these days, so I've adapted the recipe to use fresh cod, but you can also use hake, bass or halibut.

In an appropriately sized large pan, slowly fry your onion and leek with around 5 tablespoons of olive oil for 5 minutes until soft and tender. With a teaspoon, remove and discard the fluffy tasteless core from the courgettes and grate the rest into the pan. Chop the potatoes into rough 2cm/1 inch dice and add to the pan. Give everything a good stir and then add the anchovies. Turn the heat up and add the white wine. Allow to cook down by half before adding your milk and stock. Bring to the boil and simmer for half an hour until the potatoes are tender. At this point add your cod and simmer for a further 15 minutes until the flesh flakes away − feel free to stir and break up the fish, but it's quite nice to leave some big chunks as well. Season carefully to taste. Divide between your bowls, and serve with a small handful of parsley and spring onion dressed with a little olive oil and lemon juice.

Try this: Sprinkle a little orange zest over the parsley and spring onion. It really works with the cod.

• from Jamie's Kitchen

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ingredients

• 1 onion, peeled and finely chopped
• 1 leek, washed and finely sliced
extra virgin olive oil
• 2 medium courgettes, halved lengthways
• 1kg/2¼lb potatoes, peeled
• 2 anchovies
• 1 wineglass white wine
• 565ml/1 pint milk
• 565ml/1 pint stock
• 1kg/2¼lb cod fillet, skinned and pinboned
• salt and freshly ground black pepper
• a handful of fresh flat-leaf parsley, roughly chopped
• a bunch of spring onions, finely sliced
juice of ½ a lemon

user comments

15 comments

1. ida Tue 12 Jan 2010 @ 03:58 thanks for the comments. at least, one of them made it clearer what courgettes is all about. i'll try this recipe tonight to impress the "whole universe" haha!

2. Pun Fat Sun 01 Feb 2009 @ 17:28 Guess I owe you a few lines after all that you have done in the culinary field all these years. Alittle about myself. Even though I'm presently working as an admisnistrator for a gouverment ministry here at one stage in time while I was attending my studies in Canada I had an oppurtunity to work at night at an Irish retaurant ( O'Riley's ) where I learn about the joys and agorny that comes with cooking but nevertheless at the end it can be very satisfying.
I have follow your recipe for the cod potato and spring onion stew but replace the cod for a local fish due to availability. Still all that ate it thought it was good.
On my return to China in the 90's, I enrolled at the IFT ( Institute of Food and Tourism ) and obtained a degree in culinary art after 3 years just so as to further my interest in cooking but not really earnning a living doing it. I remember them saying in Canada that to be consider as a good cook one needs a blessing from God. To have a greasy spoon at all times and that said I assure you Sir that you too owns a greasy spoon. I would also like you to know, before I sign out, that I have been watching ' The Naked Chef ' when you were in your 20's. At the time you looked to me as an adventurouse and knowlegable chef. I will turn 60 come September this year. Always like to see you in your programmes so come up with more new ideas and the kitchen flame burnning. Pun Fat

3. Alessandro Tue 20 Jan 2009 @ 22:19 Thanks for recipes.
My wife and I like your fantastic cousine and your very amusing tv films!
Very good and interesting
Tomorrow I try this new cod style!
Alessandro & Viviana

4. Carol Sat 10 Jan 2009 @ 11:05 Looks and sounds grate, off to buy leeks and spring onions. Will cook this for tonight.

5. roy Fri 09 Jan 2009 @ 19:54 i cooked this to the recipe and i must say nor me or the kids could eat it, still the dogs had £12 worth of cod they were grateful......

6. Ana Silva Fri 09 Jan 2009 @ 16:42 In my country (Portugal) whe have a soup very similar to this recipe that I recomend in cold days.

Ingredients:
Cod, potatoes, eggs, corn bread, 2 teeth of garlic, olive oil
Preparation:
Put to cook in boiling wather whit a little of salt and some grains of pepper the cod, the potatoes cuted into slices and two shelled eggs.
In the meanwhile put the corn bread and two teeth of garlic in a serving dish.
When the ingredients are cooked, (about 20 m), remove from the fire and put it on top of bread. Season generously with olive oil and is ready to serve

7. trish Sun 19 Oct 2008 @ 20:29 cod potato and spring onion stew

what can i use instead of wine as i dont drink alcohole

8. Vincent Thu 25 Sep 2008 @ 18:46 Question; what stock? Fish? Chicken? Vegetable?

Thanks!

9. dennis rowles Sat 20 Sep 2008 @ 19:05 great dish, just finished it and it worked wonderfully. probably the best dish ive had. thanks

10. Matt Tue 16 Sep 2008 @ 06:25 Courgettes is the British name for Zucchini.

11. becky Mon 08 Sep 2008 @ 15:13 this dish makes me feel sick. thanks jamie babes.

12. W. Wed 23 Jul 2008 @ 15:38 WOW looks great. Whats courgettes? Oh i LOVE cod btw. Haha and salmon and all. Could you please add more prawn recipes please? Not barbecueing but like cooking prawn.

13. LT Sun 29 Jun 2008 @ 05:28 awesome so delicious!! I didnt have parsley so i pureed a bunch of cilantro and dropped a scoop on top .

14. Renee rose Sun 22 Jun 2008 @ 14:50 What courgettes? Thanks for the recipes.

15. GSF Wed 28 May 2008 @ 16:14 Hey

Thanks for sticking some recipes online. This should impress my girlfriend.

GSF