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Country-Style Potato and Tomato Stew with Poached Cod Recipe

Country-Style Potato and Tomato Stew with Poached Cod

Recipe courtesy Kathleen Daelemans

Show: Cooking ThinEpisode: The Joi of Cooking

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on May 24, 2012

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    This is a delicious fish stew that is easy to make. To make it low-carb, I substituted rutabega for potato. It was excellent. Also used three leeks instead of onion, because they were on hand. Wonderful!!

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  • on May 14, 2007

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    Very easy, quick, and delicious.

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  • on August 25, 2006

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    Great new recipe for fish that will be a staple in my recipe files. I didn't like the beef stew meal, but I'm also not a 'beef' person. Otherwise, the fish was WONDERFUL! Thank you so much.

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  • on August 23, 2005

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    I enjoyed the dish and it was quick and simple but you have to be a fish fan to trully love this dish. I love the idea of preparing the two meals in one.

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  • on May 18, 2005

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    This was a very easy recipe that yielded a nice result. Taking the time to let the broth reduce down seems key to the taste.

    I made a few modifications based on personal taste and available ingridients:
    1. Added a teaspoon of chipolte paste
    from the freezer for a bit of kick. Same with lots of crushed garlic.
    2. Used some pre-cooked shrimp and then added cod on top. Enhanced rich flavor of stew.
    3. Didn't use potatoes. At the end, stirred in some white beans (trying to modify amount and type of carbs. in my diet. However, I am sure the potatoes would be good in this broth.

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  • on November 29, 2004

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    I make this recipe all the time and love it. It's an especially great recipe if you're cooking for 2. The first night, you can make it the original way...as a fisherman's stew. It's hearty and flavorful. The second night, you can morph it into beef stew and augment the vegetables and spices in it and it's so satisfying. This is true healthy comfort food.

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
213
 
Fat
4.5 g
 
Saturated Fat
0.7 g
 
Carbohydrates
20.3 g
 
Fiber
2.5 g
 
Protein
23 g
 
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