COD FISH STEW RECIPE RECIPES

Steps:

• 1. The inspiration for this one comes from conversations with Icelandic and Danish friends who prize their cod. Traditionally, they prepare it in lots of different ways; pickled, salted, dried or smoked. This stew is similar to the way in which they slowly stew salt cod after soaking it (so that the excess salt seasons the other ingredients in the soup, like the potatoes). Good salt cod is quite hard to find these days, so I've adapted the recipe to use fresh cod, but you can also use hake, bass or halibut.
  2. 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. 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 dice and add to the pan. Give everything a good stir and then add the anchovies. Turn the heat up and add the white wine. Allow to cook down by half before adding your milk and stock.
  4. Bring to the boil and simmer for half an hour until the potatoes are tender. 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 it's quite nice to leave some big chunks as well.
  5. Season carefully to taste. Divide between your bowls, and serve with a small handful of parsley and spring onion dressed with a little olive oil and lemon juice.
  6. Try this: Sprinkle a little orange zest over the parsley and spring onion. It really works with the cod.

Steps:

• Tyler FlorencePlace the chorizo in a food processor and process until the pieces are small and well ground up. Heat a Dutch oven or a large pot over medium heat and add the ground chorizo to cook until well colored and fat is rendered. Meanwhile add the garlic, celery and hand crushed tomatoes to the pot.
• Once the ground chorizo is cooked, add the vegetable puree, thyme and bay leaves and sauté for a further 5-7 minutes. When the liquid has cooked off a little, dust with the flour and stir well – this forms the base of a roux, which is a cooked mixture of fat and flour that functions as a thickener. Then add the red wine, reserved tomato juice, and chicken stock. Season lightly with salt and pepper and then cover and simmer for 2 hours.
• With 10 minutes to go, turn the heat up and add the clams to the broth and steam until open, discarding any that are still closed as they are not safe to eat. Reduce the heat. Just prior to serving, add the shrimp and promptly shut off the heat so they don't over cook.
• Meanwhile prepare the fish by seasoning the filets with salt and pepper and fresh thyme. Heat a large sauté pan and add the olive oil and butter. Cook filets 4 minutes per side and then serve in large flat bowls. Over the cod, ladle the stew or cioppino. Finish with some more broth a handful of chopped Italian parsley. Serve with garlic bread as desired.