Food Recipes Spiced Cod-and-Tomato Stew With Gremolata 5.0 (3) 1 Review Cooking fish can be intimidating, but this recipe is easy. A simple poaching technique allows the cod filets to cook slowly and evenly while soaking up herbaceous notes of coriander and paprika. Budget tip: Stretch this meal even further by adding a can of white beans or serving with grilled bread. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on September 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Hands On Time: 40 mins Total Time: 40 mins Yield: 4 servings Ingredients 2 tablespoons olive oil, plus more for serving 1 yellow onion, chopped 1 ½ teaspoon kosher salt, divided 2 tablespoons finely chopped fresh flat-leaf parsley stems (from about 10 sprigs), divided 3 cloves garlic, finely chopped, divided 1 ½ teaspoon ground coriander 1 teaspoon paprika 1 28-oz. can whole peeled tomatoes, drained, liquid reserved 1 ½ pounds skinless firm white fish fillets (such as cod or wild Alaska pollock), cut into 2-in. pieces Freshly ground black pepper 1 ½ teaspoons lemon zest (from 1 lemon) Directions 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. Rate it Print