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.
PREP TIME 10 minutes
COOK TIME 46 minutes
SERVES 3
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
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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.
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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.
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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.