This hearty fish stew’s depth of flavor comes from citrus-marinated Pacific cod, toasted paprika & cumin, sweet root vegetables, chunky tomatoes, and lots of fresh herbs. It’s an impressive dish to serve for a dinner party or to keep in the fridge and return to throughout the week. It’s also a quick dish to make, ready in under an hour.
Pacific cod is a firm, mild species of white fish that holds together well in stews. As an alternative, you can use Pacific halibut or wild Alaska pollock which have slightly different texture but are equally good options to use in this recipe.
Like many soups and stews, this Pacific cod stew will get better if the flavors are given a day to develop. You could even prepare the base of the stew (steps 2 and 3), then reheat the stew and continue with steps 1, 4 and 5 the next day. Best served over rice, it’s also delicious and satiating on its own or served with grilled bread.
About Chef Alexandra Albrecht:
Alexandra has been working as a personal chef in New York City and Long Island for over 10 years. Whether she’s cooking for clients, teaching cooking classes or preparing dinner for her family of three, she centers her ethics of sourcing the finest seasonal ingredients to ensure delicious, balanced and nutrient-dense meals. She is also a professional dancer and therefore has a deep personal understanding of how proper nutrition fuels a healthy, active lifestyle.