Cod Stew with Tomato, Anchovy and Swiss Chard

1. Season the Fish

Season the bass generously with salt. Let it sit while you prepare the aromatics, which will help to draw out flavors and ensure even seasoning.

2. Sweat the Aromatics

In a shallow pot with a lid, add a drizzle of olive oil over medium heat. Add the onions, garlic, anchovy and chili with a pinch of salt and cook until they are translucent and aromatic.

3. Caramelize the Tomato Paste

Add the tomato paste, stirring constantly as it cooks for a few minutes. This caramelization enriches the sauce with a deep, umami flavor.

4. Deglaze

Pour in the white wine, scraping up any browned bits from the bottom of the pot. Reduce until nearly dry, which concentrates the flavors and cooks off the alcohol.

5. Add Cooking Liquid

Add the chicken stock to the pot and bring to a gentle simmer. This will become the poaching liquid for the bass, imbuing it with flavor.

6. Add the Fish and Greens

Introduce the chard to the pot, cooking it down slightly with a pinch of salt. Nestle the bass into the liquid, cover with a lid, and let it cook over low/medium heat until the bass is just cooked through, which should take about 5-10 minutes. The fish should be opaque and flake easily when prodded with a fork. Give the greens a stir after a few minutes to make sure it all wilts.

7. Finishing Flavors

Once the bass is cooked, turn off the heat and stir in the fresh parsley for brightness directly into the pot. Adjust the seasoning, if necessary, remembering that the anchovies have already added a salty depth.