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Serves/Makes: 4

Ingredients:

• 1 pound (454 g) cod, skinned, boned and cut into bite-size pieces
• 1 tablespoon (15 mL) vegetable oil
• 2 large onions, grossly chopped
• 1 3/4 cups (440 mL) chicken broth
• 1 (19-ounce / 540-mL) can stewed tomatoes
• 1 cup (250 mL) clam juice
• 1 teaspoon (5 mL) basil
• 1/2 teaspoon (2.5 mL) salt
• 1/2 teaspoon (2.5 mL) fennel seeds
• 1/8 teaspoon (0.5 mL) black pepper
• 1/8 teaspoon (0.5 mL) crushed chiles
• 1 cup (250 mL) water
• 2 tablespoons (30 mL) sweet butter
• 1/4 cup (60 mL) flour
• 1 tablespoon (15 mL) freshly squeezed lemon juice
• 8 to 10 ripe olives, stoned and sliced
• 2 tablespoons freshly chopped parsley (optional)

How to cook:

• Into a large casserole, preheat vegetable oil over medium-low heat.
• Cook onions, stirring, for approximately 3 minutes, until soft.
• Mix in chicken broth, stewed tomatoes, clam juice, basil, salt, fennel seeds, black pepper, crushed chiles and water.
• Bring to a boil.
• Lower heat, cover and simmer for approximately 15 minutes.
• Meanwhile, in a small fry pan, melt sweet butter.
• Stir in flour, until smooth.
• Cook over low heat, stirring often, for approximately 5 minutes, until flour is golden.
• Cool slightly.
• Whip in approximately 1 cup (250 mL) hot chicken broth mixture, until smooth.
• Pour into chicken broth mixture, into casserole.
• Bring to a boil, stirring.
• Mix in cod pieces, lemon juice and ripe olive slices.
• Cook over low heat, uncovered, for 5 to 10 minutes, until fish pieces can easily be broken-up with a fork.
• Just before serving, ladle stew into 4 soup bowls.
• Serve, garnish with chopped parsley if desired.

Notes:

Almost a whole meal!
You can replace cod with pollock, haddock or turbot.

This recipe for Mediterranean Cod Stew serves/makes: 4

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Main Ingredient: Cod
Preparation Method: Poached/Simmered
Cuisine: Mediterranean