At a Glance
- Potato Type: Reds, White
- Prep Method: Boiled
- Special Requests: Kid Friendly
- Cuisine: American
- Yield: 6
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Aggie's Kitchen
This delicious stew comes from Aggie at Aggie’s Kitchen. If you need to prepare this dish gluten-free, ensure that the (*) ingredients are gluten free.
Ingredients
- 1 tablespoon olive oil
- 1 onion, small dice
- 3 garlic cloves, minced
- 2 celery stalks, small dice
- 2 red potatoes, small dice
- 1 large white potato, small dice
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- Pinch salt and pepper
- 1-28 oz can of Italian diced tomatoes
- 1- 8 oz bottle of clam juice
- 4 cups of broth (chicken or vegetable – I used 4 cups water swirled from tomato can and added a tablespoon vegetable bouillon)*
- Juice from 1 large lemon
- 1 1/2 lbs fresh or frozen cod fish (or any other firm white fish), cut in 1″ – 1 1/2 ” pieces
- Handful of roughly chopped green and kalamata olives
- Additional salt and pepper, to taste
Preparation
In a large soup pot, heat oil and add onion, garlic, celery and potato. Season with thyme, oregano, salt and pepper. Sauté for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and broth. Bring to a boil and then let simmer for about 20 minutes, until potatoes are soft. Add pieces of fish and olives to soup and gently stir. Continue to cook for another 15-20 minutes until fish is cooked through. Taste for salt and pepper and adjust accordingly.
Serve with whole grain bread, crackers or on its own.
