Mediterranean-Style Fish Stew for Two
By America's Test KitchenPublished on August 18, 2020
Time
45 minutes
Yield
Serves 2
Ingredients
1 tablespoon extra-virgin olive oil, plus extra for serving4 ounces chorizo sausage, cut into ½-inch pieces1 small onion, chopped fine½ fennel bulb, stalks discarded, bulb cored and sliced thin2 garlic cloves, minced⅓ cup dry white wine 1 (14.5-ounce) can diced tomatoes 1 (8-ounce) bottle clam juice 12 ounces skinless cod fillets, 1 to 1½ inches thick, cut into 2-inch piecesSalt and pepper 1 tablespoon minced fresh parsley
Before You Begin
Serve with crusty bread or white rice.
Instructions
- Heat oil in medium saucepan over medium heat until shimmering. Add chorizo, onion, and fennel and cook until vegetables are softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Stir in tomatoes with their juice and clam juice, bring to simmer, and cook until flavors meld, about 10 minutes.
- Season cod with salt and pepper. Nestle cod into stew mixture, spoon some sauce over fillets, and bring to simmer. Reduce heat to medium-low, cover, and simmer until cod flakes apart when gently prodded with paring knife and registers 140 degrees, about 5 minutes. Gently stir in parsley and season with salt and pepper to taste. Drizzle individual portions with extra oil before serving.
Time
45 minutesYield
Serves 2Ingredients
1 tablespoon extra-virgin olive oil, plus extra for serving
4 ounces chorizo sausage, cut into ½-inch pieces
1 small onion, chopped fine
½ fennel bulb, stalks discarded, bulb cored and sliced thin
2 garlic cloves, minced
⅓ cup dry white wine
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) bottle clam juice
12 ounces skinless cod fillets, 1 to 1½ inches thick, cut into 2-inch pieces
Salt and pepper
1 tablespoon minced fresh parsley
Ingredients
1 tablespoon extra-virgin olive oil, plus extra for serving
4 ounces chorizo sausage, cut into ½-inch pieces
1 small onion, chopped fine
½ fennel bulb, stalks discarded, bulb cored and sliced thin
2 garlic cloves, minced
⅓ cup dry white wine
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) bottle clam juice
12 ounces skinless cod fillets, 1 to 1½ inches thick, cut into 2-inch pieces
Salt and pepper
1 tablespoon minced fresh parsley
Ingredients
1 tablespoon extra-virgin olive oil, plus extra for serving
4 ounces chorizo sausage, cut into ½-inch pieces
1 small onion, chopped fine
½ fennel bulb, stalks discarded, bulb cored and sliced thin
2 garlic cloves, minced
⅓ cup dry white wine
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) bottle clam juice
12 ounces skinless cod fillets, 1 to 1½ inches thick, cut into 2-inch pieces
Salt and pepper
1 tablespoon minced fresh parsley
Why This Recipe Works
To build an intensely flavorful base in a short amount of time, we sautéed a generous amount of onion and fennel in fruity extra-virgin olive oil. A few ounces of smoky chorizo sausage contributed hearty flavor and spicy complexity to the stew. White wine, diced tomatoes, and a bottle of clam juice gave the broth brightness, a welcome acidity, and just the right amount of brininess. We chose quick-cooking, tender cod and cut the fillets into substantial pieces that wouldn't fall apart. Just a few minutes of simmering in our flavor-packed broth was enough to cook the fish through.
Before You Begin
Serve with crusty bread or white rice.
Instructions
- Heat oil in medium saucepan over medium heat until shimmering. Add chorizo, onion, and fennel and cook until vegetables are softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Stir in tomatoes with their juice and clam juice, bring to simmer, and cook until flavors meld, about 10 minutes.
- Season cod with salt and pepper. Nestle cod into stew mixture, spoon some sauce over fillets, and bring to simmer. Reduce heat to medium-low, cover, and simmer until cod flakes apart when gently prodded with paring knife and registers 140 degrees, about 5 minutes. Gently stir in parsley and season with salt and pepper to taste. Drizzle individual portions with extra oil before serving.
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