Newfoundland Cod Stew
We’re proud to have partnered with Chef Paul Kahan of Chicago’s The Publican on this wintertime stew. This one-pot dish uses the even cooking of our 5 Qt. Dutch Oven to build incredible flavor with a variety of fairly regular ingredients. It’s a hearty meal that’ll surely have your guests asking for seconds for sure.
Newfoundland Cod Stew
- ½ C medium-diced guanciale
- 1 C spring onion bulbs, sliced
- 1 C fennel, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 C white wine
- 2 C fish stock
- 1 lbs baby Yukon gold potatoes, cut into quarters
- 3 sprigs thyme
- 1 fresh bay leaf
- 1 lbs cod filet, skin removed, cut into 8 chunks, lightly seasoned with salt & black pepper
- 2 Tbsp butter
- Fresh lemon
- 2 Tbsp Italian flat-leaf parsley, chopped
- 2 Tbsp spring onion tops, sliced thin
- 2-3 basil leaves
- Place your 5 Qt Dutch Oven on a burner over a medium-low flame.
- Add the diced guanciale and allow the fat to render out. Using a wooden spoon, move the guanciale around occasionally until it gets crispy and brown.
- Carefully, strain off the excess fat released from the guanciale. Leave enough fat to generously coat the bottom of the Dutch Oven.
- Add the sliced spring onions and fennel to the guanciale.
- Turn the heat up to a medium-high flame and sweat the vegetables for about 5 minutes. The vegetables should start to turn translucent but still have some texture to them.
- Add the slivered garlic and stir for about 30 seconds until it becomes fragrant.
- Add the white wine and allow it to reduce by two-thirds. Turn the heat up to high and add the fish stock (fumet), potatoes, thyme and bay leaf.
- Once the stew comes up to a boil, turn the heat down to a simmer and cover. Allow the potatoes to cook for about 8 minutes until semi-tender.
- Place the pieces of cod into the stew without completely submerging the fish. Put the lid back on and continue to cook for another 5-7 minutes until the cod is cooked through and flakes apart slightly with a spoon.
- Remove the lid and stir in the butter without breaking up the chunks of cod. Adjust seasoning with salt, black pepper and a few squeezes of fresh lemon juice.
- Sprinkle the chopped parsley, spring onion tops and torn basil over the top of the stew and serve immediately. Optional: crumbled up crackers sprinkled over the top of the stew along with the herbs.