Provençal-Style Cod Stew

Serves : 4 people

Preparation : 30 minutes

Cooking : 30 minutes

Ingredients

500 g of cod desalted
1 leek small
350 g of potatoes
2 pods of garlic
1/2 bouquet of parsley
200 g of tomato sauce
50 g of black olives
1 teaspoon of capers
1 sheet of bay leaf
olive oil
salt, pepper

Kitchen utensils
cast-iron casserole or…
sauté pan

Instructions

Desalt the cod if it hasn't already been desalted.
You can refer to the article .

Trim the root end and leaves from the leek (don’t throw them away—you can use them to make "delicious!).
Rinse and cut the white part into pieces.

Peel and rinse the potatoes. Cut
them into pieces and set aside.

Remove the skin from the cod.
Fry the cod in hot olive oil for about 5 minutes.

The cod should be lightly browned but still tender.

Remove the cod, reserve the oil, and lightly sauté the white part of the leek in it.
Stir, then add the diced potatoes and cook until golden brown for 5 minutes.

Meanwhile, peel and de-eye the garlic, rinse and chop the parsley.
Add the garlic and parsley to the pan, along with the sauce and olives, and cook for 2 minutes.

Bring water to a boil and pour it over the mixture.
Add the bay leaf, a pinch of salt (the olives already contain some), and a generous amount of pepper.

Simmer uncovered over low heat for 10 minutes.
The potatoes should be almost done.

Add the fried cod and let it simmer for another 5 minutes.

Notes

WHAT TO DRINK WITH THIS PROVENCAL COD STEW: We’ll look for a wine that complements the dish’s Mediterranean character while respecting the delicacy of the cod.

A dry, aromatic Mediterranean white wine, such as a Cassis, a white Bandol, a white Côtes-de-Provence, or a Picpoul de Pinet, which will offer freshness and floral notes to balance the dish.
A rosé from Provence or Bandol—fresh and structured, capable of holding its own against the black olives and tomatoes while remaining light.
A light red with low tannins, if you prefer red, such as a light Côtes-du-Rhône or a lightly extracted Languedoc wine, served slightly chilled.

Avoid: overly tannic or oaky reds, which would overpower the cod and accentuate the bitterness of the olives.