Country-Style Potato and Tomato Stew With Poached Cod
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 4
Ingredients
- 1 -2 tablespoon olive oil
- 1 small sweet onion, peeled, cored, and cut into 1-inch pieces
- 1 fennel bulb, cut similarly to the onion
- 2 carrots, chopped
- 2 celery ribs, sliced
- 8 ounces mushrooms, use your favorite
- 2 small garlic cloves, minced
- 1 cup canned whole tomatoes
- 2 1⁄2 cups chicken broth, fat free, sodium free
- 3⁄4 lb potato, peeled and cut into large chunks
- 9 ounces Baby Spinach
- 1 dash hot pepper flakes
- 1⁄2 teaspoon coarse salt
- 2⁄3 lb cod
Directions
- Heat oil in a 5-quart non-reactive saucepan over medium high heat, add the onions, carrots, celery, mushrooms and fennel and cook until and softened, about 8-10 minutes.
- Add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined.
- Cover and reduce heat to low and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
- Add spinach and steam until wilted about 3-5 minutes.
- Lay cod over veggie mixture; cover and steam until tender and fish begins to flake, 5 to 7 minutes.
- Serve immediately.
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