Country-Style Potato and Tomato Stew with Poached C

Name: Country-Style Potato and Tomato Stew with Poached Cod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 small sweet onions, peeled, cored, and cut into 1-inch pieces; 2 small garlic cloves, minced; 2 cups canned whole tomatoes; 1 cup fat free, sodium free chicken broth; 1 1/2 pounds potatoes, peeled and cut into large chunks; Dash hot pepper flakes; 1/2 teaspoon coarse grained salt; 1 pound cod; 2 teaspoons olive oil; 1/2 pound beef stew meat; Leftover potatoes and tomatoes; 1 to 2 cups chicken broth (depending on the desired thickness of stew); 1/4 pound green beans, trimmed and halved; 2 ears of corn, kernels cut off cob

Servings: persons

2 tablespoons olive oil
2 small sweet onions, peeled, cored, and cut into 1-inch pieces
2 small garlic cloves, minced
2 cups canned whole tomatoes
1 cup fat free, sodium free chicken broth
1 1/2 pounds potatoes, peeled and cut into large chunks
Dash hot pepper flakes
1/2 teaspoon coarse grained salt
1 pound cod
2 teaspoons olive oil
1/2 pound beef stew meat
Leftover potatoes and tomatoes
1 to 2 cups chicken broth (depending on the desired thickness of stew)
1/4 pound green beans, trimmed and halved
2 ears of corn, kernels cut off cob

1
Heat oil in a 3-quart non-reactive saucepan over medium high heat, add the onions and cook until browned and softened, about 8 to 10 minutes.
2
Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined.
3
Cover and reduce heat to medium and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
4
Pour half the potatoes and tomatoes in a refrigerator dish for tomorrow night's quick vegetable beef stew.
5
Lay cod over stew, cover and steam until tender and fish begins to flake, 5 to 7 minutes.
6
Serve immediately.
7
In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes.
8
Add leftover potatoes and tomatoes, chicken stock, green beans and corn.
9
Cook until vegetables are done, about 6 to 8 minutes.
10
Taste and adjust seasonings.
11
Serve immediately.
12
Cook's Note: Use any veggies you can get your hands on, frozen corn, green beans and peas are fine.
13
Anything you have hanging around, if they're already cooked, the cooking time is cut back.

627

kcal

Calories

Fat

Carbs

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 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 small sweet onions, peeled, cored, and cut into 1-inch pieces, 2 small garlic cloves, minced, 2 cups canned whole tomatoes, and more.

Yes, Country-Style Potato and Tomato Stew with Poached Cod 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!

Country-Style Potato and Tomato Stew with Poached Cod

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions