Fisherman's Cod Stew

fennel-tomato broth, olives, spinach, tender cod

1707 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 353 | Category: Low-Calorie, Paleo, Pescatarian | Allergens: Contains Fish (Cod) | Excellent Source of: Potassium, Protein, Vitamin A, Vitamin C | Good Source of: Calcium, Fiber, Iron


  • - Chef's Knife
  • - Ladle
  • - Large Saucepan with Lid
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Whisk

What You Need:

  • - Coconut or Avocado Oil (for Paleo)
  • - Freshly Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Baby Spinach
  • - Black Olives
  • - Cod
  • - Crushed Tomatoes
  • - Fennel
  • - Minced Garlic
  • - Sliced Yellow Onion
  • - Vegetable Stock Concentrate

Wine Pairings by @grapefriend

You usually would pair a white wine with white fish, but when it’s in a fenneltomato broth you can do a light red.

Beer Pairings

An American Amber with its malt backbone is a wonderful choice for tomato-based stews.

TK Table Talk:

Would you rather have telepathy or telekinesis?

What To Do:


1. Make stock: Whisk together vegetable stock concentrate and 2 cups hot water.


2. Prep ingredients:Cut cod into 6 equal pieces. Coarsely chop olives.


3. Start stew: Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add fennel and onion and sauté 6 minutes. Add tomatoes, broth, garlic, olives, and ¼ teaspoon each salt and pepper. Simmer 10 minutes.


4. Finish stew: Add spinach and cod to saucepan. Cover and simmer 6 to 8 minutes or until cod flakes when tested with a fork.

To Serve: Divide stew evenly between 2 serving bowls.

Pro Tip:

Add a splash of Pernod to the fennel and onion mixture before adding the tomatoes for an authentic French-style stew.

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