One-Pot Wednesdays: Cod, Potato, and Onion Stew

Kim Conte

I adore you your recipes, Jamie Oliver. I'm especially crushing on your adorable accent and rugged good looks your one-pot fish stew with potatoes.

Cod, Potato, and Onion Stew from

1 onion, peeled and finely chopped

1 leek, washed and finely sliced

extra virgin olive oil

2 medium courgettes ("courgette" is British for zucchini), halved lengthways

2 1/4 lb potatoes, peeled

2 anchovies (optional, in my opinion)

1 wineglass white wine

1 pint milk

1 pint stock

2 1/4 lb cod fillet, skinned and boned (halibut would work, too)

Salt and freshly ground black pepper

Handful of fresh flat-leaf parsley, roughly chopped

1 bunch of spring onions or scallions, finely sliced

Juice of 1/2 a lemon

In a 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 zuchhini and grate the rest into the pan. Chop the potatoes into rough 1-inch dice and add to the pan. Give everything a good stir and then add the anchovies (optional).

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.

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