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.