Fisherman’s Stew: Perfect for Lent & Throughout the Year

Histewry

Fisherman’s stew, or Cioppino in Italian cuisine, was created in Europe to showcase freshly caught fish in a heartwarming tomato broth. The dish pairs well with any bread at a cook’s disposal. The Italian version includes shellfish, however, I went with the Scandinavian & Eastern European-style stew, partly inspired by The Unofficial Witcher Cookbook by Nevyana Dimitrova and Trey Guillory.

I also wanted to include a Lent-friendly dish on the blog. While I am not a practicing Catholic, there are aspects of the faith that I do cherish, which includes Lent: the time for reflection, self-discipline and togetherness.

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Breaking Bread

If I had to redo this recipe, I would have skipped the sourdough bread loaf from the grocery store. Now, flavor-wise, sourdough is one of my favorite breads, however, if you’re based in the U.S.A., I recommend sprouted grain bread over the other types of bread. You want to avoid bread with bleached or enriched flour. Sprouted bread made with organic grains is much better for our short-term and long-term health.

This Ezekiel loaf from Food for Life is made from USDA organic sprouted wheat, organic sprouted barley among other wholesome ingredients. Make sure to toast your bread before serving with this dish as untoasted bread will be a bit soggy after dipping into the delicious stew.

Ingredients & Recipe

• Cod filets (2-4 pieces, frozen or fresh)
• Crushed tomatoes or tomato puree (Mutti tomato puree highly recommended)
• 1 White or yellow onion
• 2-3 Garlic cloves
• 3-4 Large Carrots
• Lemon juice
• Avocado oil
• 3/4 cup of white wine (Pinot Grigio or Sauv Blanc recommended)
• 3 cups of water
• Sliced bread (sourdough was my bread of choice)
• Suggested herbs & spices:
  • Paprika
  • Oregano
  • Thyme
  • Cumin
  • Coriander
  • Bay leaf
  • Onion powder
  • Garlic powder
• Fresh parsley for garnishing
• Sea Salt & black pepper (highly recommend sea salt. It’s a flavor game-changer.)

The first step is to allow your fish to thaw if you’re using frozen cod (I did for this recipe). Transfer the fish from the freezer to the fridge and allow to thaw for at least 3 hours prior to cooking.

Chop onions and carrots into small pieces then heat a large pot to medium low, coating the bottom of the pot with avocado oil. Stir occasionally. Once onions start to become translucent, add finely chopped garlic. Season with a couple pinches of sea salt and cook until fragrant.

When the garlic starts to brown, add a full can of tomato puree or crushed tomatoes. Mix to integrate the vegetables with the sauce. Reduce the heat a bit if it starts to bubble too much. Add salt and pepper to taste and cook the sauce for 10-15 minutes.

Then pour the white wine and water into the pot, stirring well. Season the soup with the herbs and spices listed above, using as many as you can or have in your kitchen. Bring the soup to a simmer, then turn the heat down to low and partially cover with a lid. Cook for 15 minutes.

Now, it’s fish time. Add each cod filet to the pot then cover partially, stirring occasionally. Cook for 10-15 minutes or until the fish is flaky. Make sure to taste the fish at the 10-minute mark to gauge doneness. After 10 minutes, feel free to add a fresh squeeze of lemon if desired.

When the fish is cooked and sauce is to your liking, remove from the burner then serve in a bowl with fresh parsley. Pinot Grigio pairs perfectly with this dish, however, a Sauv Blanc would pair nicely, as well. Enjoy!

Comment below with any questions or let us know how your dish turned out!

Credits & Disclaimer:

All recipe photos taken by Jan Crystal.

Recipe inspired by the Unofficial Witcher Cookbook. This blog has no affiliation with the book nor the series.

Consult a nutritionist, naturopath or health provider to discuss your dietary needs regarding bread and any of the ingredients in the above recipe.

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