Cod Fish Stew


  • 2 – Sitka Salmon Wild Alaskan Pacific Cod Filet – about 1/2 lb.
  • 4 stalks of celery – sliced thin
  • 1 large bunch of fresh Italian parsley – stems removed and roughly chopped
  • 3 cloves of garlic – chopped fine
  • 1 1/2 sweet onion – sliced thin
  • 2 cups of grape tomatoes – halved
  • 4 cups of fish broth or vegetable broth
  • 1 red potato – sliced thin – with skin
  • 1 tbs. capers
  • 1/4 cup of white wine
  • 23 tbs. olive oil
  • 1 tbs. dried oregano
  • 1 tsp. sea salt
  • 1 tsp. red pepper flakes
  • 1 lb. of fettuccine – or your favorite pasta
  • lemon wedge for garnish and a drizzle in finish stew – optional


  1. Heat a sauce pot over medium heat with the olive oil.
  2. Add the onion, celery and garlic and saute until the onion is transparent and the garlic fragrant.
  3. Add the broth, parsley (reserving some for garnish), potatoes and tomatoes, seasonings, wine and simmer on a gentle heat, covered partially, until the potatoes are tender.
  4. Cook the pasta as directed.
  5. Add the fish to the soup and gently simmer until the until the fish is opaque in the center, this should take only about 5 minutes or so.
  6. Plate the pasta a soup bowl and top and spoon the fish stew into the bowl.
  7. Garnish with a drizzle of olive oil, fresh parsley and a squeeze of lemon, if desired.


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