Creamy Fish Stew with Cod (German Fischeintopf)

Creamy fish stew with cod is shown served in a bowl, a chunk of tender cod and various veggies are in focus. Served with rye bread slices and a bowl of lemon wedges.

Creamy Fish Stew with Cod (German Fischeintopf)

Easy recipe for creamy fish stew with cod. Tender vegetables and potatoes simmer in flavorful broth and bite-sized cod pieces and heavy cream are added towards the end of the cooking time.

5 from 2 votes

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Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: -6 servings

Calories: 447kcal

Author: Milena Perrine

Ingredients

1 lbs cod fillet skinless*
1 lemon cut in half, juice of
salt and pepper to taste
2 tablespoon butter
1 tablespoon olive oil
1 onion
2 carrots
2 celery sticks
1 zucchini or a few baby zucchini
1 cup green beans or about a handful
2 medium potatoes waxy or all-purpose
⅓ cup white wine
3 ⅓ cups vegetable or fish stock**
¾ cup heavy cream
1 tablespoon fresh dill and/or fresh parsley chopped fine for garnish

Instructions

Cut the cod fillet into bite-sized chunks. Place in a bowl, season generously with salt and pepper and squeeze the juice of half a lemon over the fish. Set aside.
Dice the onion, then dice the potatoes (so they will cook faster). Chop the carrot, celery and zucchini and green beans.
Over medium-high heat in a soup pot saute the onion in the butter and olive oil. When the onion is soft, add the rest of the veggies. Stir, cook for a couple of minutes and deglaze with the wine.
After the wine has reduced by half, add the stock, stir, season with salt to taste, then bring to boil.
Reduce the heat to medium, cover, allowing just a sliver of an opening for some steam to escape, and simmer for 15-20 minutes, or until the potatoes are soft.
Stir in the heavy cream, add the cod, stir well, cover again and simmer for 8-10 minutes until the cod is cooked through and is tender and flakey. Squeeze the rest of the lemon juice over the stew, add parsley and/or dill, stir and serve.

Notes

*You can use other firm white fish like haddock, grouper or whiting.

**Using fish stock creates a more powerful flavor base. Alternatively, you can also add a couple of tablespoons of clam juice to vegetable stock to impart a briny flavor to the stew.

TOMATO BROTH VERSION

Grate two large, ripe tomatoes (seeds removed, discard the skins) and add them at the same time you add the stock. Using only the grated tomato flesh will ensure that the broth is clear and free of elements that can distract the palate. Omit the heavy cream at the end.

Nutrition