Boston weather has been quite rough for the last couple of weeks. Unfortunately you cannot control weather. Nevertheless, finding ways to stay warm and have an enjoyable day indoors is the least of my problems!

I caught a cold and then as soon as I got better caught the flu. Story of my life, right? 😛 In hopes of getting over these two weeks of misery I decided that I wanted something warm and delicious that would make me and my tummy happy. I stumbled upon a fish stew recipe in a magazine that made me salivate and decided to switch up ingredients and make it my own. It turned out amazing! Not trying to be full of myself or anything, but I had never been a fan of fish stews and soups before but I   happened to really like the one I made.

There is a reason why I liked my stew better than the ones I have tried in the past. The smell of fish can be quite strong and off-putting at times. Usually, when you make a fish stew or soup you use a fish-based stock. That stock can magnify that smell and flavor. For my own personal preferences, I decided to use chicken stock for this recipe, the flavors of the stock intertwine with the flavors of the cod perfectly. In the end, there is still that fishiness you want from a fish stew or soup but it is not overpowering but just right.

Ingredients:

• 1/2 pound of Cod (I had mine cut into 2)
• 1, 8 ounce can of diced tomatoes
• 8 ounces of chicken stock (substitute for any other stock)
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 1 tbs of olive oil
• Salt and pepper to taste

Preparation:

• In a pot, heat your olive oil.
• Add you diced onion, carrots, and celery. Cook until your onions are translucent.
• Add your can of diced tomatoes and your chicken stock.
• Add salt and pepper to taste.
• Once your ingredients have combined nicely, place your cod on top of the stew.
• Bring the heat down, cover with a lid, and let the whole thing simmer. The cod will cook with the steam for about 20-30 min.

Bon appétit!