This traditional Bermudian fish stew is a hearty and flavorful dish. It's packed with fresh fish and vegetables, and flavored with a mix of herbs and spices. The stew is perfect for a cold winter's night, or as a light lunch on a summer afternoon.
Ingredients
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1 pound cod fillets
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1 cup chopped onion
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2 tablespoons chopped garlic
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1 tablespoon chopped fresh thyme
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1 teaspoon ground black pepper
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1 teaspoon salt
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1 tablespoon olive oil
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2 cups chopped tomatoes
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2 cups fish stock
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1 cup chopped carrots
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1 cup chopped celery
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1 cup chopped potatoes
fish
stew
Bermudian
Main Course
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- short description
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Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Add the thyme, oregano, basil, black pepper, and salt and cook for 1 minute.
Add the tomatoes, fish stock, carrots, celery, and potatoes and bring to a boil.
Reduce the heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes.
Add the cod fillets and cook until just cooked through, about 5 minutes.
- detailed description
-
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
Add the thyme, oregano, basil, black pepper, and salt and cook for 1 minute.
Add the tomatoes, fish stock, carrots, celery, and potatoes and bring to a boil.
Reduce the heat to low and simmer, uncovered, until the vegetables are tender, about 30 minutes.
Add the cod fillets and cook until just cooked through, about 5 minutes.
Serve the stew hot with crusty bread or over cooked rice.
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