Cod Stew with Potatoes

By Debpeye

Ingredients

• 4 medium all-purpose potatoes, peeled and chunked
• 3 onions, finely chopped
• 2 celery stalks, diced
• 1 red bell pepper, seeded and finely chopped
• 8 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1 bay leaf
• 4 cups of water
• 1 1/4 pounds cod fillets, cut into 2 inch chunks
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon freshly ground pepper

Preparation

Step 1

1. In a Dutch oven, combine the potatoes, onions, celery, bell pepper, garlic, thyme, salt and bay leaf with water; bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, 15-20 minutes.
2. Transfer 2 cups vegetables and about 1 cup cooking liquid to a food processor or blender and puree.
3. Return the puree to the Dutch oven and bring to a simmer. Add the cod; cook until just opaque in the center, 3 – 4 minutes. Gently stir in the parsley, lemon juice and pepper; discard the bay leaf.

Per Serving (1/4 of Stew): 281 Cal, 1 g Fat, 0 g Sat Fat, 0 g Trans Fat, 61 mg Chol, 399 mg Sod, 38 g Carb, 5 g Fib, 30 g Prot, 90 mg Calc.