Cod stew with tomatoes + saffron

Although this stew contains cod, it’s actually hearty with the addition of potatoes and chickpeas. I spiced it up with some cayenne pepper. I actually added more than the recipe requires, and you can do the same if you like it hot + spicy. One thing I love about stews is that you can add other things you like, i.e. sometimes I make this with shrimp and sometimes with clams (or both!). Use your imagination…at least that’s how I roll in the kitchen.

Cod stew with tomatoes + saffron

  • Extra virgin olive oil
  • 2 shallots, diced
  • 2 garlic cloves, sliced
  • 1 tablespoon of cubed prosciutto
  • 2 teaspoons of orange peel
  • 2 cups of chicken stock
  • 2 cups of white wine
  • Fresh juice from 1 orange
  • 2 large potatoes cut into quarters
  • 1 cup of chickpeas (that have been soaked overnight)
  • 1 bay leaf
  • Sea salt, to taste
  • Fresh ground pepper
  • 1 pinch of saffron
  • 1 pinch of cayenne pepper
  • 1 large piece of cod or 2 small pieces (plus other ingredients you may want to add like shrimp or scallops)
  • Fresh parsley for garnish, optional

Add olive oil to large pot (I use the Dutch oven from Le Creuset and it's the best pot I own) and over medium heat, saute shallots and garlic for a couple of minutes and then add prosciutto and orange peel. Saute for about 5 minutes. Add stock, wine and orange juice, then potatoes and chickpeas. Add tomatoes and paste. Cover and raise heat. Bring to a boil, then reduce to low heat and simmer. Add remaining ingredients, except for fish. Simmer for 10-15 minutes. Add fish and simmer for an additional 5 minutes.

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