Cooking fish can be intimidating, but in the case of this easy cod and tomato stew, you’ll be poaching the fillets in the broth, which allows them to cook slowly and evenly. Not to mention, the fish soaks up delicious coriander- and paprika-infused tomato broth. And since white fish, like cod, tend towards the richer side, an acidic broth is essential. If you're looking for an alternative to cod, wild Alaska pollock is delicate and similar in flavor and texture. Best part, it's super sustainable. Sustainable seafood is seafood that is caught in ways that prevent overfishing and maintain the well-being of oceans. Wild Alaska pollock cuts are super nutritious too: high in vitamin B-12, a source of omega-3s, and an extra-lean protein. Look for wild Alaska pollock on Amazon Fresh. Budget tip: Stretch this meal even further by adding a can of white beans or serve with olive-oil rubbed grilled bread.
How to Make It
Heat oil in a large pot over medium-high. Add onion, ¼ teaspoon salt, 1 tablespoon parsley stems, and half the garlic; cook, stirring occasionally, until softened, about 5 minutes. Stir in coriander and paprika; cook, stirring, until fragrant, about 1 minute. Stir in reserved tomato liquid and simmer until mixture thickens slightly, about 4 minutes. Stir in tomatoes, ½ teaspoon salt, and 1 cup water. Simmer over medium heat, partially covered, stirring occasionally and breaking up tomatoes with a wooden spoon, until flavors meld, 10 to 12 minutes.
Season fish with ¼ teaspoon salt and several grinds of pepper. Nestle fish into tomato mixture. Cook, covered, until fish is just cooked through, about 5 minutes.
Meanwhile, for gremolata, mix lemon zest and remaining garlic, 1 tablespoon parsley stems, and ½ teaspoon salt in a small bowl.
Ladle stew into bowls; top with gremolata and drizzle with oil.