Warm, comforting and flavorful fish stew made with salted cod and Italian herbs.


  • 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


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.

Serving Suggestions

Serve with homemade or store-bought biscuits.


4 servings

Thanks To

Jane Braun, Savory Spice customer

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Savory Spice Shop Ingredients
Organic Vegetable Bouillon Cubes $5.05
Cantanzaro Herbs 1/2 oz bag $1.85


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