Cod and Vegetable Stew on Tickler Cheddar Mashers
Hearty fish stew made even more so by serving it on tangy, cheddar-rich, mashed potatoes.
Recipe - Quality Foods
Cod and Vegetable Stew on Tickler Cheddar Mashers
Prep Time40 Minutes
Servings4
Cook Time30 Minutes
Ingredients
600 grams lingcod or other cod fillets
1/3 cup diced onion (see Note)
1/3 cup diced carrot
1/3 cup diced celery
1 medium garlic clove, minced
5 Tbsp butter (divided)
3 Tbsp all-purpose flour
1/2 tsp dried tarragon or thyme (see Options)
2 cups chicken or fish stock, plus more if needed (divided)
2 Tbsp half and half (10 per cent) cream or milk
1/3 cup frozen peas
1/3 cup frozen corn kernels
salt and ground white pepper, to taste
2 1/4 lbs. russet or yellow-flesh potatoes, peeled and quartered
1/2 cup milk
100 grams English Tickler cheddar cheese, grated (about 1 cup; see Note)
chopped fresh parsley, to taste (optional)
Directions
- Pat fish dry with paper towel. Now cut into 1-inch cubes, set on a plate and refrigerate until needed. Put potatoes in a medium-sized pot and cover with 2-inches of cold water. Set over medium, medium-high heat and bring to a simmer. Now lower heat as needed to maintain that simmer. Simmer potatoes until tender, about 20 minutes.
- While potatoes simmer, melt 3 Tbsp butter in a second medium-sized pot set over medium heat. Add onion, carrot and celery and cook until softened, about 4 minutes. Stir in the garlic, flour and tarragon (or thyme) and cook 1 minute more, until well combined.
- Slowly mix in 1/2 cup of stock into the flour mixture. When mixture is very thick, slowly mix in the rest of the stock, and the 2 Tbsp cream (or milk). Bring to a simmer and cook until vegetables are tender, about 5 minutes. Add the cubed cod and frozen vegetables, gently stir, and cook 4 to 5 minutes more, or until fish is just cooked through. Add a bit more stock if you find the stew too thick. Season cod stew with salt and pepper, cover and keep warm on low heat.
- When potatoes are tender, drain well, and then thoroughly mash. Beat in 1/2 cup milk and 2 Tbsp butter. Now mix in the cheese and salt and pepper, to taste. Plate and serve the cod stew on a bed of the mashed potatoes, sprinkled with parsley, if using.
Note: Diced in this recipe means to cut into small, 1/2-inch cubes. Tickler cheddar cheese is sold in our Deli Department.
Options: If you like fresh dill, use 1 tsp of it, chopped, in place of the tarragon or thyme. Add it to the stew when adding the cod to the pot.
40 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Sole - Wild Fresh Fillets, 250 Gram
$6.23 avg/ea was $7.48 avg/ea$2.49/100g
Onions - Sweet, Fresh, 400 Gram
$2.02 avg/ea was $2.64 avg/ea$0.50/100g
Carrots - Carrots 5LB Cello, 5 Pound
$6.99$0.31/100g
Celery - Bunch, Fresh, 675 Gram
$5.64 avg/ea$0.84/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Western Family - All Purpose White Flour, 2.5 Kilogram
$5.99 was $6.39$0.24/100g
Western Family - Fresh Tarragon, 20 Gram
$2.99$14.95/100g
Western Family - Chicken Broth, 946 Millilitre
$2.69$0.28/100ml
Dairyland - Creamo Half & Half Cream, 10% M.F., 946 Millilitre
$3.99$0.42/100ml
Western Family - Frozen Vegetables - Green Peas, Fancy, 750 Gram
2 for $7
$3.50 was $3.99$0.47/100g
Green Giant - Whole Kernel Corn - Niblets, 750 Gram
Flyer Sale
2 for $7
$3.50 was $4.99$0.47/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Potatoes - Russet Potatoes Bulk, 320 Gram
$1.62 avg/ea$0.50/100g
Dairyland - Milk Homogenized 3.25% M.F., 4 Litre
Free with 3450 Points Redeemed$6.19$0.15/100ml
Deli Fresh - Extra Mature Cheddar Cheese M.F.32% Moist 39%, 200 Gram
$8.98 avg/ea$4.49/100g
Parsley - Italian, Fresh, 1 Each
$2.49
Directions
- Pat fish dry with paper towel. Now cut into 1-inch cubes, set on a plate and refrigerate until needed. Put potatoes in a medium-sized pot and cover with 2-inches of cold water. Set over medium, medium-high heat and bring to a simmer. Now lower heat as needed to maintain that simmer. Simmer potatoes until tender, about 20 minutes.
- While potatoes simmer, melt 3 Tbsp butter in a second medium-sized pot set over medium heat. Add onion, carrot and celery and cook until softened, about 4 minutes. Stir in the garlic, flour and tarragon (or thyme) and cook 1 minute more, until well combined.
- Slowly mix in 1/2 cup of stock into the flour mixture. When mixture is very thick, slowly mix in the rest of the stock, and the 2 Tbsp cream (or milk). Bring to a simmer and cook until vegetables are tender, about 5 minutes. Add the cubed cod and frozen vegetables, gently stir, and cook 4 to 5 minutes more, or until fish is just cooked through. Add a bit more stock if you find the stew too thick. Season cod stew with salt and pepper, cover and keep warm on low heat.
- When potatoes are tender, drain well, and then thoroughly mash. Beat in 1/2 cup milk and 2 Tbsp butter. Now mix in the cheese and salt and pepper, to taste. Plate and serve the cod stew on a bed of the mashed potatoes, sprinkled with parsley, if using.
Note: Diced in this recipe means to cut into small, 1/2-inch cubes. Tickler cheddar cheese is sold in our Deli Department.
Options: If you like fresh dill, use 1 tsp of it, chopped, in place of the tarragon or thyme. Add it to the stew when adding the cod to the pot.