Recipe: Cod Potato and Spring Onion Stew

Rating: 4.8 stars based on 1231 reviews

Serves 4-6


  • 1 onion, peeled and finely chopped
  • 1 leek, washed and finely sliced
  • extra virgin olive oil
  • 2 medium courgettes, halved lengthways
  • 1kg/2¼lb potatoes, peeled
  • 2 anchovies
  • 1 wineglass white wine
  • 565ml/1 pint milk
  • 565ml/1 pint stock
  • 1kg/2¼lb cod fillet, skinned and pinboned
  • salt and freshly ground black pepper
  • a handful of fresh flat-leaf parsley, roughly chopped
  • a bunch of spring onions, finely sliced
  • juice of ½ a lemon


    • In an appropriately sized large pan, slowly fry your onion and leek with around 5 tablespoons of olive oil for 5 minutes until soft and tender.
    • With a teaspoon, remove and discard the fluffy tasteless core from the courgettes and grate the rest into the pan.
    • Chop the potatoes into rough 2cm/1 inch dice and add to the pan.
    • Give everything a good stir and then add the anchovies.
    • Turn the heat up and add the white wine.
    • Allow to cook down by half before adding your milk and stock.
    • Bring to the boil and simmer for half an hour until the potatoes are tender.
    • At this point add your cod and simmer for a further 15 minutes until the flesh flakes away − feel free to stir and break up the fish, but it's quite nice to leave some big chunks as well.
    • Season carefully to taste.
    • Divide between your bowls, and serve with a small handful of parsley and spring onion dressed with a little olive oil and lemon juice.
    • Try this: Sprinkle a little orange zest over the parsley and spring onion. It really works with the cod.




    This template modified by (c) Adrian Teakdesk.