- Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, crushed red pepper, and garlic; saute 5 minutes. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. Reduce heat; simmer 15 minutes. Stir in cod and sherry; cook an additional 15 minutes or until fish flakes easily when tested with a fork. Stir in parsley.
- Reprinted with permission of Cooking Light® magazine. All rights reserved.
- CALORIES 221 (16% from fat); FAT 4g (sat 0.6g, mono 2.3g, poly 0.6g); PROTEIN 20.5g; CARB 26.4g; FIBER 3.2g; CHOL 42mg; IRON 1.5mg; SODIUM 345mg; CALC 47mg
ReviewsRead all reviews 6
Brilliant. I used catfish instead of cod -- it gives the stew a little more oomph. Also, be sure to cut the potatoes into smaller pieces; if you leave them halved, they don't cook all the way ...
The flavor was good, but the recipe had all of the pieces of the stew in entirely too large chunks. I had a hard time eating this.
Very good and easy to make. I'm passing on the recipe to some friends, they loved it.
This was very good!! I also added other seafood bits in there and subsituted sliced taro instead of potatoes. I also mashed half the taro to thicken the sauce and served the stew over black ri...
try slicing potatoes into thin rounds. yhey will cook quicker without over cooking everything else. I have a similar recipe that my dad taught me, he was raised in a portruguese fishing village....