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Salted Codfish Stew

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Salted Codfish Stew
Recipe type: Entree
Salted Codfish Stew is a Venezuelan food recipe with potatoes, hot peppers and vegetables.
  • 6 medium potatoes, peeled
  • 4 tbsp. olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 yellow bell pepper, seeded and cut into thin strips
  • 1 red bell pepper, seeded and cut into thin strips
  • 1 small hot chili pepper, seeded and cut into thin strips
  • 3 medium leeks, cleaned and chopped
  • 3 carrots, chopped
  • 2 medium fennel bulbs, sliced (save tops)
  • 1 16-oz. can whole tomatoes
  • ½ c. pitted green olives, chopped
  • 1 tbsp. fresh thyme, chopped
  • 4 c. unsalted fish stock
  • 2 tbsp. white cider vinegar
  • 21/2 lb. cod, cut into cubes
  • ¼ c. chopped fresh parsley
  1. Place the potatoes and enough water to cover them in a medium saucepan. Bring to a boil over high heat and cook until the potatoes are almost tender (about 15 minutes).
  2. Drain and cool the potatoes and slice into ½-inch rounds.
  3. In a Dutch oven, heat 2 tbsp. olive oil over medium heat. Sauté the onions and the garlic for 5 minutes, or until the onions are translucent. Spoon the mixture into a small bowl.
  4. Add the remaining olive oil to the Dutch oven and sauté the yellow and red peppers for about 5 minutes, or until slightly limp. Using a slotted spoon, add the peppers to the onion mixture.
  5. Sauté the chili pepper in the Dutch oven for about 5 minutes, adding more olive oil as needed.
  6. Put the onion and yellow peppers back into the Dutch oven. Also add the potatoes, leeks, carrots, fennel, tomatoes, olives, thyme, stock, and white cider vinegar. Bring to a boil and then reduce the heat, simmering for 10 minutes. The vegetables should be almost tender.
  7. Add the cod and parsley and cook for another 10 minutes. Garnish with the wispy fennel tops.

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