Codfish Stew Recipe
3 bacon slices, diced
1 onion, thinly sliced
1-16 oz can of tomatoes
1 16 oz can potatoes (I use fresh-peeled, diced and boiled)
1/4 cup catsup
1 tsp Worcestershire sauce
1/4 tsp pepper
1/8 tsp thyme
1. Simmer all ingredients except fish for 20 minutes.
2. Add fish, simmer for 10 more minutes.
This is a great way to get fish into your diet, especially if you aren’t familiar with cooking fish. Grocery stores sell lots of frozen white fish very cheaply, so get ready to make this codfish stew a new standard at your dinner table!
Tips and Techniques
Fish is very tender compared to other meats, so it really does not need to be cooked for very long. In fact, to make a good seafood broth you can just overcook some cod until it disintegrates; but that is not what you want to do with this. Just make sure the fish is thawed, and then let it cook through for about ten minutes.
Also, you will notice that this recipe calls for no salt, and this is no mistake. First, there will be salt in the bacon, and that is usually enough to season most dishes. Second, there is salt in the catsup. Lastly, cod, being a salt water fish, will likely have some remnants of salt in it (although they usually rinse them thoroughly before freezing, but they can’t get everything).