Spiced Cod-and-Tomato Stew With Gremolata


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.

Photo: Anna Williams
Hands On Time:
40 mins
Total Time:
40 mins
4 servings


  • 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)


  1. 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.

  2. 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.

  3. Meanwhile, for gremolata, mix lemon zest and remaining garlic, 1 tablespoon parsley stems, and ½ teaspoon salt in a small bowl.

  4. Ladle stew into bowls; top with gremolata and drizzle with oil.

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