While walking around Nantucket in the pouring rain, all we wanted was some hot chowder or stew. We were chilled to the bone and needed something warm. Luckily, we had leftover cod, fresh herbs, and organic tomatoes so I could make this hearty cod stew.
The gentleman whom we were renting the beach house from brought us a bunch of organic tomatoes, squash, zucchini, and cucumbers. He picked them at 5 in the morning for us that day. They were amazing.
We had some organic Sicilian wine from Wine Bottega in Boston and the 2010 Nerello Mascalese added some earthiness to the sauce. I only added 1/4 cup because it was too good not to drink. The owner of the store knew Perrine and she did a wonderful job recommending wines.
I used epicurean’s recipe as a reference but added some more vegetables. I love celery in my sauces. Garlic has so many anti- inflammatory properties, I always add a clove or two.
1) Blanch the tomatoes by cutting off the stems and placing them in boiling water for a minute or so and then place them in an ice bath. The skin will easily peel off. Then cut them open to remove the seeds. I have detailed instructions on how to blanch on the tomato confit.
2) Mince 1 clove of garlic in a pinch of Back to Organic Margarita Himalayan salt. Chop the thyme and basil leaves. I used 10 leaves of basil and 5-6 sprigs of thyme.
3) Mix the tomatoes with the herbs and garlic and pour the 1/4 of olive oil over the top and cover the tomatoes. Slowly roast for 2 hours at 200 degrees.
4) Chop 1 yellow onion and 3 stalks of celery (1 cup diced celery) in a pinch of Back to Organic Oregano and Sage French Grey salt. Mince the garlic and then sauté the onion, celery and garlic in olive oil until tender.
5) Add 1 cup of clam juice, 1/4 cup good red organic wine and all the tomatoes and juices. Bring to a boil and add 1 to 2 tablespoons parsley and a large pinch of oregano and sage french grey salt. Simmer for 2 hours.
6) Remove the fresh cod from the packaging and squeeze an entire lemon on top, drizzle with olive oil and sprinkle some Oregano and Sage salt on top. Broil until flaky. About 7 to 10 minutes depending on the thickness.
7) Buy or make some buttery brioche rolls and cut lengthwise like a hot dog bun. Add some creamy butter and Gouda cheese in the slice. Broil until golden brown and the cheese is bubbling.
8) Add the cooked cod to the stew. Serve warm with cheesy brioche rolls with fresh parsley sprinkled on top.
Note: All the pictures were taken on our iphone with help from Alice Park Photography.