Cod stew with Leeks and Pancetta

This stew is quick and easy and packs a lot of flavor. Don’t be scared of the fish sauce, it gives a lot of umami and brings out the flavor of the cod.

Servings: 4

Recipe by: Tierney Larson

Ingredients:

1 4 oz package of diced pancetta

2 leeks, cut in half, rinsed and sliced into 1/4 inch half moon slices

3 cloves of garlic, minced

1 bay leaf

1 tbl tomato paste

1/2 cup vegetable stock or broth (low sodium)

1/2 tsp fish sauce

1 24oz can of crushed tomatoes

4 pieces of cod, cut into 1 1/2 inch cubes

A handful of parsley leaves chopped, for the top

ok so..

Place a heavy bottomed pot (I used a 4qt Dutch oven) over medium heat. When hot add the pancetta and a splash of olive oil and let them brown, stirring occasionally, until they’re golden brown. Add the leeks (and another splash of olive oil if the pan seems dry) and a pinch of kosher salt and stir. Let them cook for 3-4 min until tender. Add the garlic and stir, cook until fragrant, about 1 min. Then add the tomato paste and bay leaf along with another pinch of salt and stir to combine. Let it cook, keeping an eye on it, for 3 minutes. Then add the broth, fish sauce and tomatoes. Add a pinch of salt and a few grinds of pepper, stir and let simmer for 15 minutes. Taste and add more salt or pepper if necessary.
Lightly season the pieces of cod with kosher salt and then add them to the stew. Cover and let simmer for 8-10 minutes, until the fish is cooked through. Serve with some chopped parsley. Enjoy!