- 2 tablespoons cooking oil
- 1 onion, chopped
- 4 cloves garlic, cut into thin slices
- 3 tablespoons tomato paste
- 1 1/2 teaspoons cumin
- 1/4 teaspoon dried red-pepper flakes
- 1/2 teaspoon fresh-ground black pepper
- 1 teaspoon salt
- 1 quart canned low-sodium chicken broth or homemade stock
- 3/4 pound boiling potatoes (about 2), peeled and cut into 1-inch pieces
- 3 carrots, cut into 1-inch pieces
- 1 turnip, peeled and cut into 1-inch pieces
- 2 zucchini, cut into 1-inch pieces
- 1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
- 3 tablespoons chopped fresh parsley
How to Make It
In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the tomato paste, cumin, red-pepper flakes, black pepper, and 1/2 teaspoon of the salt. Cook, stirring, for 2 minutes.
Add the broth and bring to a simmer. Add the potatoes and carrots and simmer for 10 minutes. Stir in the turnip, zucchini, and the remaining 1/2 teaspoon salt. Simmer for 10 minutes longer. Add the cod, bring back to a simmer, and cook until just done, about 3 minutes. Serve the stew topped with the parsley.
Fish Alternatives: Any relatively firm, white-fleshed fish will work well. Try rockfish, grouper, or for a special treat, halibut. Be sure to remove the skin before adding the fish to the pot.
Wine Recommendation: Serve a cold glass of rosé with this Mediterranean-inspired dish. Try Côtes de Provence or Bandol, both from France, or one of the new drier rosés from California.