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Roasted Tomato and Cod Stew

A warming tomato-based stew made with oven-roasted cherry tomatoes, vegetables, white beans, and tender cod added just before serving.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Soup
Cuisine: American
Keyword: cod, comfort food, fish, one-pot, roasted tomatoes, seafood
Servings: 6

Ingredients

  • 20 oz cherry tomatoes
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons neutral oil
  • 3 garlic cloves minced
  • 1 medium yellow onion finely diced
  • 1 bell pepper finely diced
  • 1 tablespoon paprika
  • 2 teaspoons red pepper flakes
  • 2 tablespoons tomato paste
  • 3 large celery ribs roughly chopped
  • 3 medium carrots peeled and roughly chopped
  • 1 15-ounce can white beans, drained and rinsed
  • 4 cups stock
  • 1 –1½ lb cod cut into 1-inch pieces
  • ½ cup chopped parsley
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Preheat the oven to 425°F. Add the cherry tomatoes to a baking dish, drizzle with the olive oil, and season with salt and pepper. Roast for about 25 minutes, until soft and releasing their juices.
  • About 5 minutes before the tomatoes come out of the oven, heat the neutral oil in a large stockpot over medium-low heat. Add the garlic, onion, and bell pepper and cook until very soft, deeply fragrant, and reduced by about half, roughly 10 minutes.
  • Stir in the paprika, red pepper flakes, and tomato paste. Cook for 2 minutes, letting the tomato paste darken slightly.
  • Add the carrots, celery, white beans, stock, and roasted tomatoes along with their juices. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, until the vegetables are fork-tender.
  • Taste the stew and adjust seasoning for salt and heat before adding the fish.
  • Just before serving, gently add the cod to the pot and simmer lightly for about 3 minutes, until the fish is opaque and flakes easily.
  • Remove from heat, stir in the parsley, and serve immediately.