Cod, Potato and Spring Onion Stew Recipe

Name: Cod, Potato and Spring Onion Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, peeled and finely chopped; 1 leek, washed and finely sliced; Extra virgin olive oil; 2 medium courgettes (zucchini), halved lengthways; 1kg/2 1/4 lb potatoes, peeled; 2 anchovies; 1 wineglass white wine; 565ml/1 pint milk; 565ml/1 pint stock; 1kg/2 1/4 lb cod fillet, skinned and pinboned; Salt and freshly ground black pepper; 1 handful of fresh flat-leaf parsley, roughly chopped; 1 bunch of spring onions (scallions), finely sliced; Juice of 1/2 a lemon

Servings: persons

1 onion, peeled and finely chopped
1 leek, washed and finely sliced
Extra virgin olive oil
2 medium courgettes (zucchini), halved lengthways
1kg/2 1/4 lb potatoes, peeled
2 anchovies
1 wineglass white wine
565ml/1 pint milk
565ml/1 pint stock
1kg/2 1/4 lb cod fillet, skinned and pinboned
Salt and freshly ground black pepper
1 handful of fresh flat-leaf parsley, roughly chopped
1 bunch of spring onions (scallions), finely sliced
Juice of 1/2 a lemon

1
In an appropriately sized large pan, slowly fry your onion and leek with around 5 tablespoons of olive oil for 5 minutes until soft and tender.
2
With a teaspoon, remove and discard the fluffy tasteless core from the courgettes and grate the rest into the pan.
3
Chop the potatoes into rough 2cm/1-inch dice and add to the pan.
4
Give everything a good stir and then add the anchovies.
5
Turn the heat up and add the white wine.
6
Allow to cook down by half before adding your milk and stock.
7
Bring to the boil and simmer for half an hour until the potatoes are tender.
8
At this point add your cod and simmer for a further 15 minutes until the flesh flakes away feel free to stir and break up the fish, but its quite nice to leave some big chunks as well.
9
Season carefully to taste.
10
Divide between your bowls, and serve with a small handful of parsley and spring onion dressed with a little olive oil and lemon juice.

9512

kcal

Calories

424

Fat

858

Carbs

567

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 onion, peeled and finely chopped, 1 leek, washed and finely sliced, Extra virgin olive oil, 2 medium courgettes (zucchini), halved lengthways, and more.

Yes, Cod, Potato and Spring Onion Stew 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.

That's it — enjoy your meal!

Cod, Potato and Spring Onion Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions