A fragrant, robust, and filling fish stew made simply in one pan with basic ingredients and nutritious veggies and legumes.
One Pot Cod and Potato Stew with Chickpeas
The other day, I ordered salmon, as I tend to do weekly. The fish monger called me to let me know that the salmon was out of stock and they only had cod. Womp, womp. Cod doesn’t excite me, and I usually just use cod for fish tacos.
But then I put on my food blogger hat and decided to make lemonade out of lemons and came up with this cod stew, simply out of what was in my pantry!
Don’t understand jarred roasted red peppers – they’re such a great addition to so many dishes, from tacos to fajitas to stir fries to this stew. I love the red color in the stew and the softness of the peppers with the firmness of the potatoes and chickpeas.
Just a bit of smoked paprika and garlic is all you need to build a fragrant, flavorful stew that comes together quickly in one pan. Make it on a weeknight, I dare you!
One Pot Cod and Potato Stew with Chickpeas
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1 8-ounce can tomato sauce
- 2.5 cups vegetable broth
- 1 pound baby potatoes, halved
- 10 ounces sliced roasted red peppers (from a jar)
- 1 15-ounce can chickpeas, drained and rinsed
- ¼ teaspoon salt
- pepper
- 1 pound skinless cod cut into 4 4-ounce filets (can make this serve 6 people by adding two more 4-ounce filets)
- salt and pepper
- 1 small lemon, juiced
- chopped parsley, to garnish
Instructions
- Heat the oil in a large deep skillet. Once oil is shimmering, add the onions and garlic and cook for 5 minutes or until onions are translucent. Add the smoked paprika, stir, and add in the tomato sauce, broth, and bring to a boil. Once boiling, reduce heat to medium-low, add in the potatoes and cook for 10 minutes and then add the peppers, chickpeas, salt, season with pepper and cook another5 minutes. Add in the cod and season generously with salt and pepper. Cook for another 5 minutes or until fish flakes easily and potatoes are fork tender.Remove from heat, pour over the lemon juice, garnish with parsley, and serve.
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