Clam and Cod Winter Stew

I got the inspiration for this stew while visiting my friendly fish supplier at my local farmers market. I am very pleased with the quality and freshness of the fish I have been buying. I saw these clams, they were tightly closed, a good size, roughly echoing the shape of a flat lime. The cod had clear white flesh with a pinkish hue. I love tomato sauce with onions, garlic and herbs so I thought how so serendipitous to create an amazing brothy stew with rich, piquant flavor. Here it is:


1 cup white wine
2 Dozen clams
1 Tbs. olive oil
8 oz.cod thyme
5 cloves garlic, sliced thinly
1 yellow onion, diced
2 stalks of celery diced 1/2 inch

1/2 cup white wine
1/2 cup red wine
1 -28 oz can of diced tomatoes
1-14 oz can of diced tomatoes
1 carrot grated
1 /2 jalapeno
1/2 Fresno pepper
8 small new potatoes, quartered
1/2 tsp. salt
1 Tbs. olive oil

8 oz cod fish fillet cut into 1 1/2 inch chunks
2 small zucchini, quartered lengthwise and cut into 1/2 inch pieces


Wash the clams thoroughly, place into an enamel pot. Add the cup of white wine and place over high heat and cover the pot and cook until the clams have opened, remove the clams with metal tongs and place in a bowl  In another pot add 1 Tbs. olive oil, saute' the thyme, garlic, onion and celery and cook until lightly golden. Add the sautee'd vegetables to the pot with the clam, wine broth and add all of the remaining ingredients except the cod, cooked clams and zucchini. Simmer gently, uncovered until the potatoes have softened. Place the clams and their juice back into the pot.  Add the cod, zucchini and clams back into the pot and stir gently and cook for 3 minutes until the cod is cooked and the zucchini is crisp tender. Serve with Crusty bread.

Serves 4

Recipe, writing and photos, by Karen Pickus 2015
Recipe Courtesy Karen Pickus 2015