Cape Cod Fish Stew
Servings: 4-6
Ingredients
3 tbsp The Well Dressed Olive Tuscan Herb EV Olive Oil, plus more for finishing
1 medium onion, chopped
1 leek, white and light green parts, chopped and rinsed well in a sieve or colander
2 cloves garlic, pressed
1 28-oz can whole tomatoes (I favor Cento), chopped, with their juices
1 1⁄2 C vegetable stock
1 15-oz can cannellini beans, drained and rinsed
2 medium zucchini, cut in 1⁄2 inch pieces
1 yellow squash, cut in 1⁄2 inch pieces
1⁄2 C fresh parsley, chopped, plus more for serving, if desired
1 tsp fresh thyme leaves
sea salt
black pepper, freshly ground
1 C Gaeta or Kalamata olives, pitted and halved
1 1⁄2 lbs cod, cut into 3-inch pieces
Directions
In a Dutch oven, warm the olive oil over low heat. Add onions, leeks, a good pinch of salt and pepper and sauté until beginning to soften, about 5-7 minutes. Add garlic and cook for another minute. Add tomatoes, stock, and beans. Bring to a boil and reduce to simmer for 10 minutes.
With a slotted spoon, remove 1⁄2 C of beans with a little broth and place in a small bowl. Mash with a fork or potato masher until smooth and return to pot. Stir to combine. Add vegetables, herbs, 1⁄2 t salt, 1⁄4 t pepper and olives. Simmer for 10 minutes. Add fish, without stirring into the stew, and continue to simmer until fish is cooked, 5-8 minutes depending upon thickness of fish. Ladle stew into bowls and, if desired, add a sprinkle of chopped parsley and a drizzle of Tuscan Herb EV Olive Oil and serve with warm, crusty bread.
Servings: 4-6
Ingredients
3 tbsp The Well Dressed Olive Tuscan Herb EV Olive Oil, plus more for finishing
1 medium onion, chopped
1 leek, white and light green parts, chopped and rinsed well in a sieve or colander
2 cloves garlic, pressed
1 28-oz can whole tomatoes (I favor Cento), chopped, with their juices
1 1⁄2 C vegetable stock
1 15-oz can cannellini beans, drained and rinsed
2 medium zucchini, cut in 1⁄2 inch pieces
1 yellow squash, cut in 1⁄2 inch pieces
1⁄2 C fresh parsley, chopped, plus more for serving, if desired
1 tsp fresh thyme leaves
sea salt
black pepper, freshly ground
1 C Gaeta or Kalamata olives, pitted and halved
1 1⁄2 lbs cod, cut into 3-inch pieces
Directions
In a Dutch oven, warm the olive oil over low heat. Add onions, leeks, a good pinch of salt and pepper and sauté until beginning to soften, about 5-7 minutes. Add garlic and cook for another minute. Add tomatoes, stock, and beans. Bring to a boil and reduce to simmer for 10 minutes.
With a slotted spoon, remove 1⁄2 C of beans with a little broth and place in a small bowl. Mash with a fork or potato masher until smooth and return to pot. Stir to combine. Add vegetables, herbs, 1⁄2 t salt, 1⁄4 t pepper and olives. Simmer for 10 minutes. Add fish, without stirring into the stew, and continue to simmer until fish is cooked, 5-8 minutes depending upon thickness of fish. Ladle stew into bowls and, if desired, add a sprinkle of chopped parsley and a drizzle of Tuscan Herb EV Olive Oil and serve with warm, crusty bread.