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Lunch recipe · from the recipe book

Cod and Potato Stew with Paprika Tomato Broth

Tender flakes of cod and soft potatoes simmer in a garlicky tomato-paprika broth brightened with lemon and parsley.

Cod and Potato Stew with Paprika Tomato Broth

Ingredients

  • 1¼ lb600 gCod filletcut into 2-inch chunks
  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 stalks80 gCelerydiced
  • 1 medium119 gRed bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1 tsp1 gDried thyme
  • 2 tbsp32 gTomato paste
  • 2½ small450 gRed potatoescut into 3/4-inch cubes
  • 14 oz400 gDiced tomatoes, canned
  • 3¼ cups720 gVegetable broth
  • 1 cup177 gGreat northern or cannellini beans, canned, drained and rinsed
  • 3 cups loosely packed90 gBaby spinach
  • 2 tbsp30 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prep first: dice the onion, celery and red bell pepper, mince the garlic, cube the red potatoes, cut the cod fillet into 2-inch chunks and chop the parsley.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, celery and red bell pepper and cook for 6 to 8 minutes until soft.
  3. Stir in the garlic, paprika, thyme and tomato paste and cook for 1 minute until fragrant.
  4. Add the red potatoes, canned diced tomatoes and vegetable broth. Bring to a boil, then cover and simmer for 15 minutes until the potatoes are nearly tender.
  5. Stir in the great northern beans and simmer uncovered for 5 minutes.
  6. Season the cod fillet chunks with the salt and black pepper, nestle the cod into the stew, cover and simmer gently for 6 to 8 minutes until the cod flakes easily and reaches 145°F (63°C).
  7. Gently fold in the spinach until wilted, then stir in the lemon juice.
  8. Ladle into bowls and scatter the parsley over the top.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Fish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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