Salted Cod Fish Stew Recipe
- 6 oz. salted cod, soaked (see notes below)*
- Splash of olive oil
- 1/2 onion, diced
- 1 carrot, sliced
- 1 stalk celery, chopped
- 1 clove garlic, minced
- 1 (14 oz.) can petite diced tomatoes
- 1 cup chicken or vegetable stock
- 1 potato, diced
- 1/2 cup frozen corn
- 1 tsp. Cantanzaro Herbs
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This recipe was adapted from Jaime Oliver's Zuppa di baccala. This recipe can easily be doubled or have a change of flavor profile as desired *The recipe can be prepared with fresh cod but double the amount of fish.
Prepare the salted cod by soaking in fresh water for 24-36 hours, changing the water every 8 hours. The fish will rehydrate and increase in size. Using a large pot , splash the olive oil into pan and sweat the onion, garlic and celery. Add the tomatoes, broth and salted cod. The fish will flake as cooking. Add potato, corn and 1 tsp. of Cantanzaro Herbs.
Serve with homemade or store-bought biscuits.
Jane Braun, Savory Spice customer