Stove: Tomato-Garlic Cod & Potato Stew with Winter Kale
A cozy, brothy WA winter seafood bowl: cod gently simmers in a tomato-garlic broth with potatoes and kale until flaky. It’s lighter than chowder but just as satisfying.
Back to full listIngredients
- Pacific Cod Fillet Wild Caught (sustainably sourced) ~12 oz, cut into 2-inch pieces $10.99/lb
- Organic Russet Potatoes 10–12 oz, peeled and diced $1.69/lb
- Organic Kale (or Organic Lacinato Kale) 3 packed cups, chopped (in-season in WA) $2.79
- Organic Jumbo Yellow Onion 1/2 medium, diced $1.49/lb
- Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99/3 ct
- Canned crushed tomatoes 1 cup (or 1/2 can)
- Fish stock or chicken/veg broth 2 cups
- Olive oil 1 tbsp
- Smoked paprika (optional) 1/2 tsp
- Red pepper flakes (optional) pinch
- Kosher salt 3/4 tsp (plus more to taste)
- Black pepper 1/4 tsp
- Lemon 1/2, cut into wedges
Instructions
- In a pot or Dutch oven (stove), heat 1 tbsp olive oil over medium heat. Add onion and cook 4–5 minutes until softened.
- Add garlic (and smoked paprika/red pepper flakes if using) and cook 30 seconds.
- Stir in diced potatoes, crushed tomatoes, broth, 3/4 tsp salt, and pepper. Bring to a simmer, cover, and cook 10–12 minutes until potatoes are nearly tender.
- Add chopped kale; simmer 2 minutes until it softens.
- Add cod pieces in a single layer. Simmer gently (don’t boil hard) 4–6 minutes until cod flakes easily.
- Taste and adjust salt. Serve with lemon wedges to brighten.
Health notes: ~500–650 calories per serving. Lean protein, lots of veg; sodium depends on broth—use low-sodium stock if desired.
Drink pairing: Drink: something crisp with tomato and herbs. - Wine styles: Albariño; Pinot Gris. - NA: iced herbal tea or sparkling water with lime.