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Author Notes: This is a light yet satisfying stew you can serve year round. The stew will warm you up after an unexpected thunderstorm or breezy day at the beach. Slowly roasting the tomatoes in garlic, herbs, herb salt and olive oil makes all the difference in the flavor. If you are a vegetarian, skip adding the broiled cod. Just make sure you serve the stew with the buttery Brioche rolls. It is delicious.
After being drenched in a pop up shower last summer, I decided to make a stew to warm everyone up. I found a Sicilian Fish Stew with Tomato and Parsley on Epicurious and it inspired me to make my own Hearty Sicilian Fish Stew. Enjoy! —BackToOrganic
Serves 6 to 8 people
- 2 pounds Fresh Cod, skin removed
- 6-8 Organic, vine ripe tomatoes, blanched
- 1/4 cup Good Red Wine
- 1 cup Clam Juice
- 1 tablespoon Fresh Thyme
- 10 Large Basil leaves
- 2 Cloves of Garlic, minced
- 1/4 cup Good Extra Virgin Olive Oil
- 3-4 Organic Celery Stalks, leaves removes
- 1 Yellow Onion, diced
- 3 Pinches Back to Organic Oregano and Sage French Grey Salt
- 1 Organic Lemon, squeezed
- 2-3 tablespoons Olive Oil
- 1 Pinch Back to Organic Margarita Himalayan Pink Salt with zest of lime
- 8 Fresh Brioche rolls
- 1/2 cup Gouda Cheese
- 2 tablespoons Pasture Butter
- 1 tablespoon Fresh Parsley
- Blanch the tomatoes by cutting off the stems and placing them in boiling water for a minute or so and then place them in an ice bath. The skin will easily peel off. Then cut them open to remove the seeds. I have detailed instructions on how to blanch on the tomato confit.
- Mince 1 clove of garlic in a pinch of Back to Organic Margarita Himalayan salt. Chop the thyme and basil leaves. I used 10 leaves of basil and 5-6 sprigs of thyme.
- Mix the tomatoes with the herbs and garlic and pour the 1/4 of olive oil over the top and cover the tomatoes. Slowly roast for 2 hours at 200 degrees.
- Chop 1 yellow onion and 3 stalks of celery (1 cup diced celery) in a pinch of Back to Organic Oregano and Sage French Grey salt. Mince the garlic and then sauté the onion, celery and garlic in olive oil until tender.
- Add 1 cup of clam juice, 1/4 cup good red organic wine and all the tomatoes and juices. Bring to a boil and add 1 to 2 tablespoons parsley and a large pinch of oregano and sage french grey salt. Simmer for 2 hours.
- Remove the fresh cod from the packaging and squeeze an entire lemon on top, drizzle with olive oil and sprinkle some Oregano and Sage salt on top. Broil until flaky. About 7 to 10 minutes depending on the thickness.
- Buy or make some buttery brioche rolls and cut lengthwise like a hot dog bun. Add some creamy butter and Gouda cheese in the slice. Broil until golden brown and the cheese is bubbling.
- Add the cooked cod to the stew. Serve warm with cheesy brioche rolls with parsley sprinkled on top. Enjoy!
- This recipe was entered in the contest for A&M Smackdown / Your Best Tomato Recipe