Quick, easy, and delicious, cod stars in this tomatoey fish stew that takes just 30 minutes from start to bowl.



Ingredient Checklist


Instructions Checklist
  • Heat broiler with rack 8 inches from heating element. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add carrots, celery, 3 tablespoons shallot, and 3 thyme sprigs; season with salt. Cook, stirring occasionally, until vegetables are golden in spots, about 5 minutes. Stir in tomatoes and juice; simmer, breaking up tomatoes into bite-size pieces, until liquid is mostly evaporated, about 5 minutes. Stir in clam juice and fish; return to a simmer. Remove from heat.

  • Spread remaining 2 tablespoons butter over bread. Sprinkle with remaining 1 tablespoon shallot and thyme leaves from 2 sprigs; season with salt and pepper. Place atop fish. Broil until fish is just cooked through and bread is toasted, about 2 minutes (if bread is darkening too quickly, move skillet to lower rack); serve.

Reviews (4)

6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
Great recipe! I ended up doing mine on stove top because my gas stove broiler doesn't have that clearance. But still turned out phenomenally. I would probably spice it up a bit next time with some extra red chili flakes or sriracha, just a dab.
Rating: Unrated
Even my non-fish loving husband really liked this. He suggested next time we add cooked rice for a heartier texture. It was the perfect dinner for a very cold winter evening.
Rating: Unrated
Made this tonight. I didn't have enough clam juice (8oz instead of 16oz) but had a bigger can of the tomatoes so I used extra tomato liquid and an extra pinch of salt. I also used dry thyme as that's all I had. It was perfect!
Rating: Unrated
Simple, outstanding & beyond simple. Used a short cut via garlic bread & added the shallots & thyme.