Cod and Potato Stew With Oven-Dried Tomatoes Recipe

Name: Cod and Potato Stew With Oven-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons rosemary oil; 1/2 teaspoon orange oil; 14 medium-size plum tomatoes core end cut off, halved lengthwise; 1/2 teaspoon salt; Freshly ground pepper to taste; 2 teaspoons olive oil; 1 medium onion, thinly sliced; 2 large cloves garlic peeled and thinly sliced; 2 medium carrots peeled and finely chopped; 1 large rib celery, finely chopped; 1 1/2 cups white wine; 3 cups water; 1 bay leaf; 2 sprigs fresh rosemary; 2 medium baking potatoes, peeled and thinly sliced; 1/2 jalapeno, seeded and minced; 1 pound cod fillets, cut into 1 1/2-inch chunks; 2 teaspoons salt; Freshly ground pepper to taste

Servings: persons

2 teaspoons rosemary oil
1/2 teaspoon orange oil
14 medium-size plum tomatoes core end cut off, halved lengthwise
1/2 teaspoon salt
Freshly ground pepper to taste
2 teaspoons olive oil
1 medium onion, thinly sliced
2 large cloves garlic peeled and thinly sliced
2 medium carrots peeled and finely chopped
1 large rib celery, finely chopped
1 1/2 cups white wine
3 cups water
1 bay leaf
2 sprigs fresh rosemary
2 medium baking potatoes, peeled and thinly sliced
1/2 jalapeno, seeded and minced
1 pound cod fillets, cut into 1 1/2-inch chunks
2 teaspoons salt
Freshly ground pepper to taste

1
To make the tomatoes, preheat oven to 200 degrees.
2
Combine rosemary and orange oils in a small bowl.
3
Using a pastry brush, coat both sides of the tomato halves lightly with oil mixture.
4
Place skin-side down on a large baking sheet.
5
Sprinkle with salt and pepper to taste.
6
Bake the tomatoes until they shrink to about 1/4 of their original size, about 4 to 6 hours; they should remain soft and juicy.
7
Let tomatoes cool on the baking sheet.
8
Cut them in half crosswise and set aside.
9
To make the stew, heat the oil in a large pot over medium heat.
10
Add the onion, garlic, carrots and celery.
11
Reduce the heat to medium-low and cook, stirring often, for 10 minutes.
12
Stir in the wine, water, bay leaf and rosemary.
13
Add the potato slices.
14
Bring to a boil, reduce heat, cover and simmer for 25 minutes.
15
Stir in the tomatoes and jalapeno and simmer, uncovered, for 5 minutes.
16
Add the cod and simmer just until cooked through, about 3 minutes.
17
Divide among 4 bowls and serve.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 teaspoons rosemary oil, 1/2 teaspoon orange oil, 14 medium-size plum tomatoes core end cut off, halved lengthwise, 1/2 teaspoon salt, and more.

Yes, Cod and Potato Stew With Oven-Dried Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cod and Potato Stew With Oven-Dried Tomatoes

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