Ingredients
2 tbsp. Cooking oil
1 onion
4 cloves garlic
3 tbsp. tomato paste
1 1/2 tsp. cumin
1/4 tsp. dried red-pepper flakes
1/2 tsp. fresh-ground black pepper
1 tsp. salt
1 qt. canned low-sodium chicken broth or homemade stock
3/4 lb. boiling potatoes (about 2)
3 carrots
1 turnip
2 zucchini
1 1/2 lb. cod fillets
3 tbsp. chopped fresh parsley
Preparation
Step 1In 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.Step 2Add 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.Step 3Fish 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.Step 4Wine 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.
