There are few things healthier than fish in terms of protein, vitamins, and minerals, including the much-heralded omega-3 fatty acids which are heart healthy. Yet so many people either neglect to eat more fish or flat out do not like it.
If you ask me why, I would answer it is because they have not had good fish. Many people think of fish as dry, flavorless, and often … well … fishy.
Most importantly, your source of fish is key. Few kosher fishmongers exist nowadays, but good sources can be found. Knowing the hows and whats of where kosher fish can be sourced could open up new avenues.
Cod is a fish we don’t see often in the kosher home, and I’m not really sure why. Even in Baltimore, with a particularly large Jewish community, I had to buy frozen cod at Market Maven today. The fish guy at Market Maven is excellent, by the way, and told us they just can not keep it fresh as it doesn’t sell quickly enough.
Aside from the health benefits, cod is sweet, mild, and delicate white fish. It is not “fishy” and is versatile for many recipes.
I love Mediterranean flavors and wanted to create a Mediterranean and kosher take on Cioppino, the Italian fish stew of 19th century San Franciscan origin. Cioppino is a fish stew made with any local fish in a tomato and wine sauce.
Considering kosher seafood is somewhat limited, I wanted to use a fish I was somewhat less accustomed to cooking, but would still fare well in a stew, all while not producing a fishy aroma.
This is an easy recipe but if made properly has a depth of flavor that makes it seem more complicated. I like to build the broth in my Instant Pot and add the fish afterwards, as not to overcook the fish while developing a deep broth.
Wine Pairing Suggestion
The obvious choice is to drink the bottle you used for your recipe. Additionally:
Ingredients
- 2 tsp coriander
- 1.5 tsp cumin
- 1 tsp. dried oregano
- ½ tsp red pepper flakes
- 1 tsp sweet paprika
- 1 tsp turmeric
- 1.5 lbs. cod, cut into 1″ chunks
- Kosher salt
- Fresh ground black pepper
- 3 tbsp Extra virgin olive oil
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 3 celery stalks, chopped
- 5 garlic cloves, minced
- 1 14 oz. can diced tomatoes, Italian
- 1 14 oz. can stewed tomatoes
- 1 6 oz. can tomato paste
- 1 cup white wine (Pinot Grigio, Chardonnay, Sauvignon Blanc)
- 4 cups vegetable stock
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh parsley
- 5 spring onions, chopped
- Lemon, juiced
Instructions
- Mix coriander, cumin, oregano, red pepper, paprika, and tumeric together in a small bowl.
- Season the cod with sprinkle of kosher salt and fresh ground black pepper and coat the fish in the spice mixture.
- In Instant Pot (or your pot of choice), heat 3 tablespoons EVOO in saute mode. As always, allow pot to get hot before adding oil. Add red onions, red pepper, celery, and garlic. Saute until the vegetables soften, about 5 minutes. Add the remainder of the spice mixture.
- Add the tomatoes, tomato paste, white wine (with a glass for yourself!), and vegetable stock.
- If using Instant Pot, run in 2 minute soup mode.
- If using regular pot, bring to a boil, then lower the heat to simmer, cover the pot most of the way, and allow to simmer for 20 minutes.
- If using Instant Pot, after depressurization, add cod and set pot to saute to boil for additional 3-4 minutes.
- If using regular pot, add the fish and cook for about 3 or 4 minutes.
- Garnish with chopped parsley, cilantro, and green onions.
- Squeeze fresh lemon over top and serve!
Kosher Food and Drink 
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