Rustic Greek codfish stew with tomato and greens features tender cod simmered in a light and herby tomato sauce with mixed greens and olive oil. A simple and quick home-cooked fish stew.
This codfish stew is light, comforting, and nourishing. The onions soften until naturally sweet, the greens melt into the sauce, and the tomatoes create a light broth that becomes rich from good olive oil. Once the cod is added, it cooks in just a few minutes and turns delicate, flaky, and incredibly tender.
It is the kind of meal that does not need much—just good bread and maybe a squeeze of lemon on top.
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Why You’ll Love This Greek Cod Stew
This Greek cod stew with tomatoes and greens is everything a home-cooked fish dish should be:
- Quick to make – perfect for busy weeknights
- Light but satisfying – not heavy, yet deeply comforting
- Naturally sweet and flavorful – from onions, ripe tomato, and greens
- Healthy and Mediterranean – olive oil, vegetables, herbs, and fatty fish
- Flexible – use any mix of greens you have in hand, such as spinach, chard, collards, endives, kale, etc.
This is not a thick fish soup or a heavy stew. It is a light Greek cod stew, saucy and spoonable, with just enough sauce to soak into crusty bread.
Ingredients and Flavor
The base starts with sautéed onions and spring onions, which give the stew a gentle sweetness. Garlic adds depth, while the chopped greens—whether spinach, chard, collard greens, or a mix—cook down into the tomato sauce and give it body and a lovely earthy flavor.
Then come the tomatoes: a little fresh ripe tomato for brightness and freshness, plus crushed canned tomatoes for a deeper, more hearty sauce. This combination makes the stew taste both fresh and homey.
And finally, the herbs. Fennel greens give the dish a delicate, almost wild aroma that feels very traditional and Springy. If you don’t have them, fresh dill is just as delicious and gives that unmistakable Greek flavor that pairs so well with fish and tomato.
As for the cod, you can use either salted or frozen cod fillet. If using salted cod, rinse it first, then soak it in plenty of water for at least 24 hours. To desalt it properly, make sure to change the soaking water every 3-4 hours.
Why Use Cod
Cod is one of the best fish for a quick tomato fish stew because it cooks gently and absorbs flavor beautifully without falling apart too fast.
In this recipe, the cod is added right into the simmering tomato and greens sauce, where it poaches in olive oil and vegetable juices until just cooked through. The result is fish that is:
• flaky
• tender
• moist
• mild and naturally sweet
Because the stew cooks quickly, the fish stays delicate and never becomes dry. That is exactly what makes this such a lovely, healthy cod stew recipe.
Best Greens to Use in This Cod Fish Stew
One of the best things about this cod stew with greens is its flexibility.
You can use:
• Spinach for a softer, silkier stew
• Swiss chard for more texture and a slightly sweeter earthiness
• Collard greens sliced thinly for a heartier version
• Mixed tender greens for an authentic Greek rustic, home-cooked feel
If your greens are more delicate, they’ll wilt quickly. If they’re sturdier, simply give them a few extra minutes in the pan before adding the fish.
Storing and Reheating
Store in airtight food containers in the fridge for up to 2-3 days. Reheat gently over low heat on the stovetop, along with a splash of water.
Cod Alternatives
You can substitute codfish with any other meaty large fish fillet or steak, such as swordfish, grouper, or dentex.
Serve With
This Greek cod stew is best served warm, straight from the pan. With:
- crusty country bread for dipping into the sauce
- toasted sourdough or village bread
- a few Kalamata olives on the side
- soft-boiled potatoes if skipping the bread
- a simple Greek salad
- a little lemon if you want extra brightness
That golden-red broth at the bottom of the plate—rich with olive oil, tomato, sweet onion, and fish juices—is one of the best parts of the whole meal!
Recipe
Codfish Stew with Tomato and Greens
Ingredients
- 600 grams (1.3 pounds) cod fillets if using salted codfish, see text above for instructions
- 80 grams (1 small) onion minced
- 2 small spring onions minced
- 2 garlic cloves finely chopped
- 600 grams (1.3 pounds) mixed greens (spinach, chard, collard etc.)
- 230 grams (1 large) ripe tomato finely chopped/diced
- 125 grams (½ cup) crushed tomatoes
- 5 tablespoons extra virgin olive oil + extra splash for sauteing
- 1 tablespoon fennel greens/fronds or dill minced
Instructions
- Heat a splash of olive oil in a saute pan or wide cooking pot.
- Saute the onion over moderate heat until soft.
- Add the spring onions and garlic. Cook until softened.
- Add the diced tomato. Cook for 2-3 minutes over moderate heat until soft and mushy.
- Add the greens in batches. Season with salt and stir until they wilt. Add the next batch.
- Pour in the crushed tomatoes and 1½ cups of hot water. Season with ground pepper. Also, add the extra virgin olive oil.
- Simmer covered for 10 minutes over moderate heat. Stir in the fennel or dill.
- Add the cod, season with salt and pepper (if using salted cod, skip the salt). Cook partially covered for 20 minutes more. You can baste the fish with spoonfuls of the sauce.
- It's ready when the sauce reduces, and the greens start sticking to the bottom. If needed, uncover and raise the heat to high for a few minutes.
- Let the food stand off the heat, in the warm pot for 15-20 minutes prior to serving.
- Serve with freshly ground pepper and crusty bread on the side.
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