Cod and Cabbage Stew

Cod and Cabbage Stew

  • Prep Time: 30 mins
  • Total Time: 55 mins
  • Servings: 2

    • About This Recipe

    “When I saw the original recipe in a gourmet food magazine, I thought “yuk – fish and cabbage!”. But, as I reread the ingredients I knew this would be a keeper. I was right, this stew is on my 5 star list! I like a soupier version so I use a 3rd bottle of clam juice, a whole cup of cream snd 1/2 cup of white wine – it’s delicious!”

    Ingredients

  • 4slicesbacon, diced
  • 1largeonion, chopped
  • 2 (8ounce) bottles clam juice
  • 1largebaking potato, peeled and cut into 3/4 cubes
  • 3cupssliced green cabbage
  • 10ouncesboneless skinless cod, cut into 1 inch pieces( you can substitute another firm fleshed, mild tasting white fish such as pollock)
  • 1/2 cupheavy cream
  • 2tablespoonschopped chives
  • salt
  • white pepper

    • Directions

  • Fry bacon in a 4 1/2 qt (or larger) sauce pan until crisp.
  • Remove bacon with a slotted spoon and drain on paper towels.
  • Add onion to drippings and sautee until golden.
  • Add clam juice and potato, bring to a boil, reduce heat and simmer until potato is tender.
  • Add cabbage, and simmer 2 minutes.
  • Add fish and simmer until fish turns opaque.
  • Add cream, bacon, chives, salt and white pepper and simmer 1 minute before serving.

    • Reviews

  • “Souper stew, very quick and easy, perfect for a quick weeknight dinner.I had 1 lb of cod, so I decided to double the whole recipe, except for the cod….with the bacon and cream, it’s enough protein for a dinner.This is more soup like, than stew like, to me.It’s like a milky clam chowder.I did thru step four (through the cooked potatoes) and then refrigerated over night.The next day for dinner, I skimmed off most of the cooled bacon drippings, warmed it up and followed the last steps.It worked perfectly.I think I’ll mention that I tasted the broth and the potatoes after step four and it was absolutely delicious.I could have just left the broth like that, not adding in the cream, and I would have been just as happy.While the cream obviously adds creaminess, it diluted the nice clam flavour that I liked in the broth…and wished I had more of in the final product!Bottom line, this is a very flexible recipe that you could add different veggies too, and it’s extremely easy.If you don’t have heavy cream on hand, make it anyway, it will taste great! Thanks for the keeper!I was going to rate it a 4, but decided to give a 5 for the ease and delicious simplicity.”

  • “I loved this recipe even if I dind’t have the clam juice. I found on google a substitutefor clam juice .of equal quantities of chicken broth & water or fish stock.I used 1/2 chicken broth(home made) 1/4 fish stock(bought) 1/4 white wine and it turned out rally great.Something I will definitely make again.I don’t have the same opinion of cabbage as Lorac. I served it up with somegood french bread to dip in and enjoy.”

  • “I gave this a 5 and my husband gave it a 3.I am not a big fish fan.This had a very mild fish flavor that I appreciated.I used chicken stock and added some tabasco. I could eat this all the time.”

  • “This was really good.DH came home and asked what I was making.He wasn’t impressed by the name, but loved the final result.We had leftover cod, so added it at the end.Used chicken broth insteadof clam juice and sauted some celery with the onion.A dash of hot sauce and some parsley, and it was great!!Thanks for a way to use up leftover fish that doesn’t taste like fish.”

  • “Very Good!I used olive oil instead of the bacon drippings, and used bagged bacon bits…A very nice dinner chowder/stew”

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