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Dairy-Free
Cod Stew with Tomatoes, Olives, and Capers
Recipe

12 INGREDIENTS • 6 STEPS • 30MINS

Cod Stew with Tomatoes, Olives, and Capers

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.
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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/
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.
30MINS
Total Time
$3.16
Cost Per Serving
Ingredients
Servings
4
US / Metric
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
Yellow Onion
1
Yellow Onion, halved, thinly sliced
Cherry Tomato
2 cups
Cherry Tomatoes, halved
Crushed Red Pepper Flakes
1/8 tsp
Crushed Red Pepper Flakes
Garlic
3 cloves
Garlic, minced
Black Olives
1/2 cup
Pitted Black Olives, halved
such as Kalamata
Capers
1 Tbsp
Capers
White Wine
1 cup
White Wine
Cod Fillet
2 lb
Cod Fillets
fresh or frozen, thawed if frozen
Kosher Salt
1/2 tsp
Kosher Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Fresh Basil
2 Tbsp
Chopped Fresh Basil
or Flat-Leaf Parsley
Nutrition Per Serving
VIEW ALL
Calories
315
Fat
13.5 g
Protein
27.9 g
Carbs
11.6 g
Add to plan
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Cod Stew with Tomatoes, Olives, and Capers
Save
author_avatar
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/

Author's Notes

You can substitute black sea bass or halibut for the cod.

Serve with rice or couscous to absorb the delicious sauce.
Cooking InstructionsHide images
step 1
Heat the Extra-Virgin Olive Oil (3 Tbsp) in a deep, 12-inch skillet or sauté pan with a tight-fighting lid. Add the Yellow Onion (1) and sauté over medium heat until softened, about 5 minutes.
step 1 Heat the Extra-Virgin Olive Oil (3 Tbsp) in a deep, 12-inch skillet or sauté pan with a tight-fighting lid. Add the Yellow Onion (1) and sauté over medium heat until softened, about 5 minutes.
step 2
Add the Cherry Tomatoes (2 cups) and Crushed Red Pepper Flakes (1/8 tsp) and sauté until the tomatoes begin to break down; about 3 minutes.
step 3
Add the Garlic (3 cloves), Black Olives (1/2 cup), Capers (1 Tbsp), and White Wine (1 cup) and raise the heat to high. Bring the mixture to a boil.
step 3 Add the Garlic (3 cloves), Black Olives (1/2 cup), Capers (1 Tbsp), and White Wine (1 cup) and raise the heat to high. Bring the mixture to a boil.
step 4
Meanwhile, season the Cod Fillets (2 lb) with Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp).
step 5
Place the filets on top of the vegetables and cover the pan. Turn down the heat and simmer until the fish is cooked through; about 10 minutes.
step 5 Place the filets on top of the vegetables and cover the pan. Turn down the heat and simmer until the fish is cooked through; about 10 minutes.
step 6
Garnish the fish with Fresh Basil (2 Tbsp) or parsley and serve immediately.
step 6 Garnish the fish with Fresh Basil (2 Tbsp) or parsley and serve immediately.
Tags
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Dairy-Free
Gluten-Free
Keto
Fish
Low-Carb
Shellfish-Free
Dinner
Quick & Easy
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