Cod Stew Anyone Can Make

Crumble a large pinch of saffron in a small cup, add a splash of dry white wine, stir, and set aside.

Remove the core from a large fennel bulb, cut it in half crosswise, and then slice lengthwise.

Set a large skillet over medium heat and add 3 tablespoons of olive oil.

When the oil starts to shimmer, add the sliced fennel with a generous pinch of salt, stir, and leave it alone until it starts to brown (about 3 to 5 minutes).

Peel about 1.5 pounds of Yukon gold potatoes, cut them in half, and slice into half-inch thick half circles.

Put the sliced potatoes into a pot with water, cover, and set over high heat.

Stir the fennel as it browns, and continue cooking until it is very brown (about 12 minutes).

Slice 2 garlic cloves (or use a garlic press).

Add the sliced garlic to the browned fennel.

Add 1.5 cups of canned chopped tomatoes, a bay leaf, 0.5 cup of dry white wine, and the saffron wine mixture to the skillet. Rinse the saffron cup with more wine or water and add that to the pan.

Reduce the sauce gently on low heat until the potatoes are done (about 18 minutes).

Check the potatoes and season the water generously with salt. The water should taste like it could be eaten.

Prepare the cod by cutting it into half-inch diagonal pieces and sprinkle with salt on both sides. Set aside.

Once the potatoes are tender, add them to the stew and taste for salt, adjusting as necessary.

Spread everything in an even layer in the skillet and arrange the fish on top, adding a tiny piece of butter on top of each piece of fish.

Cover and cook on low heat for 7 to 10 minutes, checking for flakiness in the fish.

After 7 minutes, if the fish is not flaky, give it another 2 minutes.

Once done, take off the heat and let rest for 5 minutes before serving.

Sprinkle with chives and drizzle with olive oil before serving.

Equipment Needed

Spice Level:

Dietary