This quick fish stew is simple enough for a weeknight dinner but elegant enough to serve to dinner guests. The cod is cooked gently in liquid to prevent it from drying out. These flavors - tomatoes, olives, and capers - are typical of the cuisine of the south of France.

West of the Loop
Emily Paster is a Chicago-based food writer and recipe developer with over 10 years of experience in the culinary world. A former attorney, Emily brings passion, a sharp intellect, and attention to detail to her globally-inspired Jewish cuisine.
https://www.westoftheloop.com/
30MINS
Total Time
$3.16
Cost Per Serving
Ingredients
Servings
4
us / metric

3 Tbsp
Extra-Virgin Olive Oil

2 cups
Cherry Tomatoes, halved

1/8 tsp
Crushed Red Pepper Flakes

1 cup
White Wine

2 lb
Cod Fillets
fresh or frozen, thawed if frozen
Nutrition Per Serving
Calories
315
Fat
13.5 g
Protein
27.9 g
Carbs
11.5 g