Quick Vegetable Stew
With Pan Roast Cod
This week’s recipe is a mash-up of ratatouille and succotash. I’ve been experimenting with several ideas that depend on what vegetables are readily available. There are so many locally grown produce choices; I wanted to include them all. True ratatouille has no room for corn and beans and succotash does not allow for eggplant or zucchini. I put the two together and left out some ingredients. No eggplant but I kept the zucchini and bell peppers from the ratatouille. From the succotash I left out the cream or other dairy product in traditional recipes.
I’ve taken a few liberties and added tomato and celery to add more character. I also included an Asian style fish sauce to add complexity to the flavor with some saltiness and umami. I added a little white wine. I wanted to add another layer of flavor to compensate for evaporation which takes place during cooking. You could add water or stock in its place.
I choose cod for the center of the plate for it looked good at the market. I didn’t want a robust flavored fish however any good fish fillet will do.
QUICK VEGETABLE STEW with PAN ROAST COD.
Serves 4
Ingredients:
-
2 cups chopped fresh tomato
-
1 cup 1/4 inch diced Spanish onion
-
2 cups fresh corn kernels
-
1 ½ cups ½ inch diced zucchini
-
½ cup ¼ inch diced red bell pepper
-
¼ cup ¼ inch diced celery or fennel
-
2 cloves garlic mashed and minced or shredded on a microplane
-
½ cup white wine
-
3 tablespoons olive oil
-
1 tablespoon extra virgin olive oil as a flavoring agent
-
4 teaspoons fish sauce, I prefer Red Boat
-
1 teaspoon fresh thyme leaves
-
¼ cup chopped fresh parsley
-
6 basil leaves, julienned
-
1 fourteen ounce can cannellini beans, drained and rinsed
-
¼ teaspoon crushed red pepper, optional
-
Salt and black pepper to taste
-
Chopped chives or parsley for garnish
Method:
-
In a heavy bottomed skillet or sauté pan, heat the 3 tablespoons of olive oil until it shimmers
-
Add in the onion, garlic, bell pepper and celery, stir occasionally for 2 minutes
-
Next, add the zucchini and corn and cook for another 2 minutes
-
Now add the wine and cook off the alcohol for one minute
-
Stir in the tomatoes, herbs, spices, fish sauce and the cannellini beans and bring to a simmer for a couple of minutes to heat through and the flavors to meld
-
Stir in the extra virgin olive oil. Set aside and keep warm
Ingredients for the cod:
-
4 six ounce cod fillets
-
2 tablespoons neutral oil
-
1 tablespoon butter
-
Salt and pepper
Method:
-
Preheat an oven to 400F degrees
-
Heat an oven proof skillet on medium high heat
-
Add in the oil and butter and heat until the butter has melted and started to turn amber
-
Season both sides of the fish fillets with salt and pepper
-
Lay the fillets into the pan carefully and cook for 2 minutes or until beginning to brown on the bottom
-
Turn the fish over and put the pan in the preheated oven until the desired doneness is achieved. This could take 2 to 5 minutes depending on the thickness of the fillets
Presentation:
- Spoon the vegetables onto a serving plate, top with a fish fillet and shower with some chopped parsley or chives
This is a great summer dish, full of flavor and a colorful plate. You can substitute other vegetables, use whatever fish you prefer or is available. A side of cooked grain or boiled and buttered baby potatoes might work as well.
Enjoy!