Coworker and interactive guru Madison McCord was bragging Wednesday night about the tasty stew he was going to eat. As he listed off ingredients, you could see the nose wrinkles around the room. Clam juice, potatoes and cod? And it’s not a chowder?
We were skeptical.
But he swears it’s good, and really, it does look good once I saw the picture. With a nice crusty bread and some good cheese, this would indeed be tasty.
1 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced
2 celery stalks, diced
2 red potatoes, diced
1 large white potato, diced
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried oregano
pinch salt and pepper
1 28 oz can of Italian diced tomatoes
1 8 oz bottle of clam juice
4 cups of vegetable broth
juice of 1 large lemon
1 1/2 pounds fresh or frozen cod, cut into pieces
handful of roughly chopped green and kalamata olives
additional salt and pepper, to taste
In a large soup pot, heat oil and add onion, garlic, celery and potato. Season with thyme, oregano, salt and pepper. Saute for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and broth. Bring to a boil and then let simmer for about 20 minutes, until potatoes are soft. Add pieces of fish and olives to soup and gently stir. Continue to cook for another 15-20 minutes until fish is cooked through. Taste for salt and pepper and adjust accordingly.