Cookwith

Name: French Provençal Cod & Vegetable Stew (One-Pot, Pescatarian-Friendly)
Prep time: 45 min
Total time: 45 min
Yield: 7 servings
Ingredients: 1.2 kg skinless cod fillets, cut into large chunks; 2 tbsp olive oil; 2 medium yellow onions, thinly sliced; 4 cloves garlic, minced; 3 medium carrots, peeled and sliced into rounds; 2 medium fennel bulbs, sliced; 1 red bell pepper, sliced; 400g can diced tomatoes; 1.5 cups dry white wine; 3 cups low-sodium vegetable broth; 1 bay leaf; 1 tsp dried thyme; 1/2 tsp saffron threads (optional, for authentic French flavor); 1/2 tsp freshly ground black pepper; 1/2 tsp salt, plus more to taste; 1/2 cup chopped fresh parsley; 1 lemon, cut into wedges

French Provençal Cod & Vegetable Stew (One-Pot, Pescatarian-Friendly)

miradugm

This one-pot French-inspired cod stew is perfect for a convivial dinner party with champagne! Drawing inspiration from the classic Provençal bouillabaisse (but without shellfish), this dish is loaded with tender cod, aromatic vegetables, and a fragrant saffron-tomato broth. The result is a light yet satisfying meal that’s elegant, easy, and sure to impress. The stew’s golden hue and vibrant vegetables look stunning in the pot, and the flavors pair beautifully with bubbly. Serve with crusty bread to soak up every drop of the delicious broth—your guests will love the effortless French flair!

Ingredients

Instructions

Heat the olive oil in a large Dutch oven or heavy pot over medium heat.
Add the sliced onions, fennel, and carrots. Sauté for 6-8 minutes until softened and fragrant.
Add the garlic and red bell pepper. Cook for another 2 minutes, stirring often.
Stir in the diced tomatoes, white wine, vegetable broth, bay leaf, thyme, saffron (if using), salt, and pepper. Bring to a gentle simmer.
Simmer uncovered for 15 minutes, allowing the flavors to meld and the vegetables to become tender.
Gently add the cod chunks to the pot. Cover and simmer for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
Taste and adjust seasoning if needed. Remove the bay leaf.
Ladle the stew into bowls, sprinkle generously with fresh parsley, and serve with lemon wedges on the side.