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🍽️ Tangy Cod Stew with Colorful Vegetables

771 kcal · 30 min · 4 servings

Tangy Cod Stew with Colorful Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the first orange very thinly, leaving only the orange-colored zest.
  2. 2. Peel the second orange completely, removing the white pith, and cut out the flesh segments.
  3. 3. Place the orange segments in a bowl and set them aside.
  4. 4. Peel the potatoes and onions and slice them thinly.
  5. 5. Peel the garlic clove and chop it finely.
  6. 6. Set the chopped garlic aside.
  7. 7. Clean the mushrooms of dirt and remove stems if necessary.
  8. 8. Heat two tablespoons of oil in a pot with a lid.
  9. 9. Add the cut vegetables and the orange zest to the pot.
  10. 10. Sauté the vegetables briefly.
  11. 11. Pour boiling water over the tomatoes and immediately shock them in cold water.
  12. 12. Remove the skin from the tomatoes and cut them into coarse cubes.
  13. 13. Halve the artichoke hearts.
  14. 14. Add the artichokes, tomato cubes, spices, white wine, and vegetable broth to the pot.
  15. 15. Let the stew simmer for twenty minutes over medium heat.
  16. 16. Cut the cod fillet into bite-sized pieces.
  17. 17. Add the fish pieces to the vegetables in the pot.
  18. 18. Let the fish cook in the stew for another eight minutes.
  19. 19. Pick the parsley leaves off the stems.
  20. 20. Finely chop the parsley leaves.
  21. 21. Mix the parsley with the prepared garlic and one tablespoon of olive oil.
  22. 22. Spread the parsley mixture onto the bread slices.
  23. 23. Toast the bread under the grill in the oven for four minutes until crispy.
  24. 24. Remove the bay leaves and orange zest from the soup.
  25. 25. Season the soup to taste with salt and pepper.
  26. 26. Serve the stew hot together with the parsley bread.

Nutrition per serving