Cod Stew Recipe
As the waters off the South Coast start to cool, the cod come inshore. Fresh cod straight off the boat is hard to beat, and this cod stew gives warmth as the nights get cooler.
Serves 4
- 2 courgettes, sliced thinly
- 6 tablespoons olive oil
- 1 onion chopped
- 1 celery stalk chopped
- 200ml pureed canned tomatoes
- 1 tablespoon capers, rinsed and chopped
- 100g pitted olives, chopped
- 600g cod fillet, cut into chunks
- salt, pepper, plain flour
Dust the courgettes in the flour, shaking off the excess. Heat half the olive oil in a large frying pan and add the courgette slices in batches over medium heat. Brown on both sides, remove and drain on paper towel. Sprinkle with salt and keep warm. Heat the remaining olive oil and add the onion and celery and sweat for 5 minutes on a low heat. Then add the chopped tomatoes, capers and olives and simmer for 10 minutes. Increase the heat to high, add the cod and cook for 3 more minutes, then season and add the courgettes. Lower the heat, cover and simmer for 30 minutes. Serve immediately.