Codfish Stew with Tomato and Greens

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Tender codfish stewed with fresh sweet greens, tomatoes, olive oil, and herbs. A light and comforting fish stew, simple and quick to make.

Prep Time20

Cook Time35

Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: Fish, stew

Servings:

Calories: 458kcal

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

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.