Sicilian Fish Stew with Fennel and Potatoes

A gently simmered tomato broth carries tender cod, potatoes, fennel, olives, and capers in this one-pot Sicilian-inspired stew.

60 min

4 servings

Ingredients

1 1/2 lb cod fillets, skin removed and cut into 2-inch chunks

1 1/2 lb Yukon Gold potatoes, peeled and cut into 3/4-inch pieces

2 tbsp extra-virgin olive oil

1 medium yellow onion, finely chopped

1 medium fennel bulb, trimmed, cored, and thinly sliced; fronds reserved

4 garlic cloves, minced

1 tbsp tomato paste

1/2 tsp crushed red pepper flakes

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 (14.5 oz) can crushed tomatoes

2 cups fish stock

1/3 cup pitted Kalamata olives, halved

1 tbsp capers, drained

1 lemon, zested and juiced

1/4 cup chopped flat-leaf parsley

1 small crusty loaf, sliced

Dutch oven with lid · Chef's knife and cutting board · Instant-read thermometer · Microplane or fine grater

Protect the fish

Cut the cod into generous chunks and add it only after the potatoes are nearly tender.

Serve at once

Ladle carefully so the cod pieces stay intact, and offer crusty bread for the broth.

01. Cut the cod into 2-inch chunks, pat dry, and keep chilled while preparing the vegetables.

02. Soften onion and fennel in olive oil with 1/2 tsp salt and black pepper; keep them pale and glossy.

03. Stir in garlic, tomato paste, and red pepper flakes until fragrant and slightly darkened.

04. Add tomatoes, fish stock, and potatoes. Partially cover and simmer until the potatoes are nearly tender.

05. Stir in olives and capers; let the potatoes finish softening while the broth takes on their briny flavor.

06. Add cod in one layer and simmer gently, covered, until the thickest piece reaches 145 F; do not stir.

07. Remove from heat and finish with lemon, parsley, fennel fronds, and remaining salt. Serve with crusty bread.