Pixicook
HomeRecipesSeafoodCreamy Cod and Spinach Artichoke Stew
recipe image

Creamy Cod and Spinach Artichoke Stew

clock-icon35 minutes
author-image
Author
Pixicook editorial team

Dive into the comforting embrace of this Creamy Cod and Spinach Artichoke Stew. Perfect for a cozy dinner, this dish combines the delicate flavors of cod with a rich and velvety spinach artichoke sauce.

Ingredients for Creamy Cod and Spinach Artichoke Stew

units in
USchevron
serves
2 peoplechevron

Cod fillets

0 oz

Olive Oil

tablespoons

Onions, finely chopped

each

Garlic, minced

cloves

Tomato Paste

tablespoons

White Wine

cups

Artichoke Hearts, drained and chopped

cups

Spinach, roughly chopped

cups

Lemon, zest and juice

each

Parmesan Cheese, microplaned

cups

Black Pepper

to taste

How to Make Creamy Cod and Spinach Artichoke Stew

1. Season Fish

Pat the cod fillets dry with a paper towel and season with salt.

2. Sweat Aromatics

Heat the olive oil in a shallow pot over medium heat. Add the chopped onion and a pinch of salt, cooking until translucent and soft. Stir in the minced garlic and cook until fragrant, but not brown, to prevent bitterness.

3. Caramelize Paste

Mix in the tomato paste and cook for 1-2 minutes until it deepens in color. This step enriches the sauce with a caramelized, umami depth.

4. Deglaze

Pour in the white wine and stir, scraping any browned bits from the bottom of the pot. Reduce until nearly dry, concentrating the flavors.

5. Add Cooking Liquid

Slowly stir in the heavy cream and chicken broth, bringing the mixture to a gentle simmer. If needed, reduce the sauce by half to reach a saucy consistency.

6. Add Fish and Greens

Introduce the chopped artichokes and fresh spinach to the pot with a pinch of salt, letting the spinach wilt slightly. Nestle the seasoned cod fillets into the sauce, spooning some over the top to flavor the fish. Cover the pot and cook over low/medium heat until the cod is just cooked through, about 5-7 minutes.

7. Finishing Flavors

Remove the fish from the pot. Remove the pot from the heat and finish with parmesan, lemon zest and a squeeze of lemon juice for a bright contrast. Taste and adjust seasoning as needed.

Pitfalls and tips

Quality of Ingredients

Start with the freshest cod and well-drained, patted dry spinach and artichokes for the best flavor and texture.

Gentle Cooking

Simmer the cod gently to avoid overcooking and maintain its delicate texture.

Seasoning to Perfection

Taste and adjust seasoning throughout cooking to ensure depth of flavor.

Layering Flavors

Sauté aromatics like onions, garlic, and celery until soft and fragrant to create a flavorful base.

Balance of Flavors

Ensure there's a good balance between creaminess and acidity with artichokes and lemon juice to cut through richness.

Comments (0)

Add your comment...

Explore More Seafood recipes

Explore More Collections

Crispy Herb-Crusted Dijon Chicken

Baked Chicken

Broccoli Cheddar Delight Soup

Vegetarian Winter

Dashi with Cod and Clams

Mushroom Soup

One-Pot Orzo with Snap Peas, Asparagus, and Basil

Easter Brunch