Ratatouille & Cod Stew

This comforting Ratatouille & Cod Stew brings the rustic charm of French cuisine to your dinner table. The dish features a robust base of sauted onions, garlic, green peppers, eggplant, and zucchini, simmered in a savory blend of clam broth and crushed tomatoes. Fresh basil, parsley, and thyme infuse the stew with aromatic warmth, while tender pieces of cod or pollock add a delicate, flaky texture that contrasts beautifully with the hearty vegetables. Serve this satisfying stew over hot cooked rice to soak up the delicious, herbaceous sauce.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: French

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 285

Dietary: Gluten-free

Description

This comforting Ratatouille & Cod Stew brings the rustic charm of French cuisine to your dinner table. The dish features a robust base of sauted onions, garlic, green peppers, eggplant, and zucchini, simmered in a savory blend of clam broth and crushed tomatoes. Fresh basil, parsley, and thyme infuse the stew with aromatic warmth, while tender pieces of cod or pollock add a delicate, flaky texture that contrasts beautifully with the hearty vegetables. Serve this satisfying stew over hot cooked rice to soak up the delicious, herbaceous sauce.

Ingredients

2 tablespoon Olive oil
2 md Onions ;sliced
2 Garlic Cloves
1 lg Green pepper; cut into 1 in
1 sm Eggplant; cut in 1 inch squares
1 md Zucchini; cut in 1 inch cubes
8 oz Clam broth
28 oz Crushed tomatoes - 1 can
1/4 c Fresh basil; chopped
1/4 c Italian parsley; chopped
1/4 ts Thyme
2 lb Cod or pollock; cut into 2 inch pieces
1 tsp Salt
1/2 tsp Pepper
1 c Hot cooked rice

Directions

1
In a large stockpot, heat olive oil over medium heat.
2
Add sliced onions, garlic cloves, green pepper, eggplant, and zucchini.
3
Saut vegetables for 5 minutes, stirring frequently, until they begin to soften.
4
Pour in the clam broth and add the can of crushed tomatoes.
5
Stir in the chopped basil, parsley, thyme, salt, and pepper.
6
Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
7
Gently add the cod or pollock pieces to the pot.
8
Simmer for 8 minutes, or until the fish is opaque and flakes easily with a fork.
9
Serve the stew hot over cooked rice.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 285kcal

% Daily Value *
Total Fat 10.5g17%
Saturated Fat 1.5g8%
Cholesterol 95mg32%
Sodium 450mg19%
Total Carbohydrate 18.5g7%
Dietary Fiber 4.5g18%
Sugars 8.5g
Protein 28.5g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If fresh basil or parsley is unavailable, you can substitute with 1 teaspoon of dried basil and 1 teaspoon of dried parsley, added along with the thyme.

For a vegan version, omit the fish and clam broth. Use vegetable broth and increase the amount of eggplant and zucchini for heartiness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after resting overnight.

Be careful not to overcook the fish, as it will become dry and tough. Add it at the very end of the cooking process.

Keywords: cod, ratatouille, stew, french, fish, vegetables, tomato, eggplant, zucchini, herbs, garlic, onion, dinner, easy, healthy, savory, meal, pot

Read it online: https://www.chefs-mate.com/recipe/ratatouille-cod-stew-bsnx01-a/