How do you grill cod for stew?

Grill the cod fillets over medium heat until lightly charred and cooked through, about 4-5 minutes per side. You want a nice smoky flavor without overcooking the fish.

What are some good vegetables to add to cod stew?

Popular choices include potatoes, carrots, celery, onions, and bell peppers. These add flavor, texture, and nutritional value to the stew.

Can I use different types of fish in this stew?

Yes, other white fish like haddock or pollock can be substituted for cod. Adjust the cooking time as needed based on the thickness of the fillets.

How can I make grilled cod stew ahead of time?

The grilled cod can be prepared separately and added right before serving.

Amazing Grilled Cod Stew: 5 Expert Recipe Secrets

Description

A flavorful and comforting Grilled Cod Stew recipe, featuring tender grilled cod simmered in a rich, vegetable-packed broth. Perfect for a weeknight meal!

Ingredients

Scale

1.5 lbs cod fillets, skin on or off
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
½ teaspoon red pepper flakes (optional)
6 cups fish broth (or vegetable broth if preferred)
1 (14.5 oz) can diced tomatoes, undrained
1 cup baby potatoes, halved or quartered
1 cup corn kernels (fresh or frozen)
½ cup chopped fresh parsley
Lemon wedges for serving

Instructions

1. Preheat your grill to medium high heat. Pat the cod fillets dry. In a small bowl, combine the 2 tablespoons of olive oil, smoked paprika, garlic powder, salt, and pepper. Brush this mixture evenly over the cod fillets.
2. Place the cod fillets on the preheated grill, skin side down if using skin on. Grill for about 4 to 6 minutes per side, or until the cod is cooked through and flakes easily with a fork. Remove from grill and set aside to cool slightly. Once cooled, break the cod into bite sized pieces.
3. In a large pot or Dutch oven, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
4. Add the minced garlic, dried thyme, and red pepper flakes (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.
5. Pour in the fish broth and add the diced tomatoes (undrained). Bring the mixture to a simmer. Add the halved or quartered baby potatoes. Cover the pot and simmer for about 15 to 20 minutes, or until the potatoes are tender.
6. Stir in the corn kernels and the grilled cod pieces. Cook for another 2 to 3 minutes, until the cod is heated through. Be careful not to overcook the cod.
7. Stir in the chopped fresh parsley. Season with salt and pepper to taste. Serve the grilled cod stew hot, with lemon wedges for squeezing over.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Calories: 350
Sugar: 8g
Sodium: 600mg
Fat: 15g
Saturated Fat: 3g
Carbohydrates: 20g
Fiber: 4g
Protein: 35g
Cholesterol: 80mg

Keywords: grilled cod stew, cod, stew, grilled, fish stew, seafood stew