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!