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Dinner recipe · from the recipe book

Veracruz-Style Cod Stew with Olives and Capers

Flaky cod simmers in a bright, chile-warmed tomato broth studded with briny olives, capers and tender potatoes, finished with fresh cilantro and lime.

Veracruz-Style Cod Stew with Olives and Capers

Ingredients

  • 1½ lb680 gCod filletcut into 2-inch chunks
  • 1¾ lb800 gDiced tomatoes, canned
  • 2½ small450 gRed potatoescut into 3/4-inch cubes
  • 1½ medium160 gYellow onionthinly sliced
  • 1 medium120 gGreen bell peppersliced into strips
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 9 large olives40 gBlack olives, cannedhalved
  • 1½ tbsp12 gCapers
  • 1½ cups360 gWater
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried oregano
  • 1 tsp2 gGround cumin
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: slice the onion, cut the green bell pepper into strips, mince the jalapeño and garlic, cube the potatoes, halve the olives, chop the cilantro and cut the cod into chunks. Keep the cod refrigerated until step 6.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion and green bell pepper and cook 6 to 8 minutes until soft.
  3. Add the garlic, jalapeño, oregano and cumin and stir for 1 minute until fragrant.
  4. Add the canned tomatoes with their juice, the water and the potatoes. Season with half the salt and the black pepper. Bring to a boil, then cover and simmer 15 to 18 minutes until the potatoes are just tender.
  5. Stir in the olives and capers and simmer uncovered 5 minutes to thicken slightly.
  6. Season the cod with the remaining half of the salt and nestle it into the stew. Cover and simmer gently 6 to 8 minutes, without stirring, until the fish flakes easily and reaches 145°F (63°C).
  7. Turn off the heat, drizzle in the lime juice and scatter the cilantro over the top. Ladle into bowls, keeping the cod chunks intact.

Contains: Fish.

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

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