Newfoundland Cod Stew | Recipe – FINEX Cast Iron Cookware Co.

Name: Newfoundland Cod Stew | Recipe – FINEX Cast Iron Cookware Co.
Ingredients: ½ C medium-diced guanciale; 1 C spring onion bulbs, sliced; 1 C fennel, thinly sliced; 3 cloves garlic, thinly sliced; 1 C white wine; 2 C fish stock; 1 lbs baby Yukon gold potatoes, cut into quarters; 3 sprigs thyme; 1 fresh bay leaf; 1 lbs cod filet, skin removed, cut into 8 chunks, lightly seasoned with salt & black pepper; 2 Tbsp butter; Fresh lemon; 2 Tbsp Italian flat-leaf parsley, chopped; 2 Tbsp spring onion tops, sliced thin; 2-3 basil leaves; Place your FINEX 5 Qt. Dutch Oven on a burner over a medium-low flame.; Add the diced guanciale and allow the fat to render out. Using a wooden spoon, move the guanciale around occasionally until it gets crispy and brown.; Carefully, strain off the excess fat released from the guanciale. Leave enough fat to generously coat the bottom of the Dutch Oven.; Add the sliced spring onions and fennel to the guanciale.; Turn the heat up to a medium-high flame and sweat the vegetables for about 5 minutes. The vegetables should start to turn translucent but still have some texture to them.; Add the slivered garlic and stir for about 30 seconds until it becomes fragrant.; Add the white wine and allow it to reduce by two-thirds. Turn the heat up to high and add the fish stock (fumet), potatoes, thyme and bay leaf.; Once the stew comes up to a boil, turn the heat down to a simmer and cover.; Allow the potatoes to cook for about 8 minutes until semi-tender.; Place the pieces of cod into the stew without completely submerging the fish.; Put the lid back on and continue to cook for another 5-7 minutes until the cod is cooked through and flakes apart slightly with a spoon.; Remove the lid and stir in the butter without breaking up the chunks of cod. Adjust seasoning with salt, black pepper and a few squeezes of fresh lemon juice.; Sprinkle the chopped parsley, spring onion tops and torn basil over the top of the stew and serve immediately. Optional: crumbled up crackers sprinkled over the top of the stew along with the herbs.

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Newfoundland Cod Stew is a comforting dish made with cod, potatoes, fennel, and guanciale, flavored with thyme and bay leaves. Perfect for chilly days.

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Ingredients

½ C medium-diced guanciale
1 C spring onion bulbs, sliced
1 C fennel, thinly sliced
3 cloves garlic, thinly sliced
1 C white wine
2 C fish stock
1 lbs baby Yukon gold potatoes, cut into quarters
3 sprigs thyme
1 fresh bay leaf
1 lbs cod filet, skin removed, cut into 8 chunks, lightly seasoned with salt & black pepper
2 Tbsp butter
Fresh lemon
2 Tbsp Italian flat-leaf parsley, chopped
2 Tbsp spring onion tops, sliced thin
2-3 basil leaves
Place your FINEX 5 Qt. Dutch Oven on a burner over a medium-low flame.
Add the diced guanciale and allow the fat to render out. Using a wooden spoon, move the guanciale around occasionally until it gets crispy and brown.
Carefully, strain off the excess fat released from the guanciale. Leave enough fat to generously coat the bottom of the Dutch Oven.
Add the sliced spring onions and fennel to the guanciale.
Turn the heat up to a medium-high flame and sweat the vegetables for about 5 minutes. The vegetables should start to turn translucent but still have some texture to them.
Add the slivered garlic and stir for about 30 seconds until it becomes fragrant.
Add the white wine and allow it to reduce by two-thirds. Turn the heat up to high and add the fish stock (fumet), potatoes, thyme and bay leaf.
Once the stew comes up to a boil, turn the heat down to a simmer and cover.
Allow the potatoes to cook for about 8 minutes until semi-tender.
Place the pieces of cod into the stew without completely submerging the fish.
Put the lid back on and continue to cook for another 5-7 minutes until the cod is cooked through and flakes apart slightly with a spoon.
Remove the lid and stir in the butter without breaking up the chunks of cod. Adjust seasoning with salt, black pepper and a few squeezes of fresh lemon juice.
Sprinkle the chopped parsley, spring onion tops and torn basil over the top of the stew and serve immediately. Optional: crumbled up crackers sprinkled over the top of the stew along with the herbs.