FRESH COD STEW WITH POTATOES AND OLIVES
ABOUT HALKIDIKI OLIVES: Halkidiki, situated in Northern Greece, to the East of Thessaloniki, is among the northernmost growing regions for olives in Greece. The Halkidiki olive variety is a large, crunchy, fleshy green olive that has a pleasantly light bitterness to it. You can use any good green olive for this recipe.
Ingredients
- 2 Tbsp. extra virgin Greek olive oil
- 2 large red or yellow onions
- 3 garlic cloves
- 2 large carrots
- 1 tsp. dried oregano
- Sea salt and freshly ground black pepper
- 1 fish or vegetable stock
- 2 pounds potatoes peeled and cubed
- 1 cup of crushed fresh tomatoes
- 1 cup plain tomato sauce
- 1 lb. fresh cod filets
- 1 cup of Halkidiki olives or other large green olives
- 1/3 fresh parsley finely chopped
Instructions
-
Heat the oil in a 4- to 5-qt pot over medium heat. Add the onion and carrots and cook, covered, stirring occasionally, until onions are tender, 6 to 8 minutes. Stir in the garlic, oregano, salt and pepper and cook, stirring, for 1 minute.
-
Stir in the stock, potatoes, and 2 1/4 cups of water and bring to a boil. Reduce heat and simmer, covered, until the potatoes are tender, 8 to 10 minutes.
-
Add the tomatoes (and their juices) and tomato sauce and return to a simmer for about 20 minutes. Stir in the cod and simmer until opaque throughout, 10 to 15 minutes. Top with olives and fresh parsley, and serve.
Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
