Ratatouille & Cod Stew

Two classics in one pot: a Provençal ratatouille meets a hearty cod stew. Eggplant, zucchini, bell pepper, and onions saute first, then simmer in crushed tomatoes and clam broth with fresh basil, Italian parsley, and thyme.

The clam broth is what makes this more than just ratatouille with fish thrown in. It adds a briny, ocean-floor depth to the tomato base that chicken stock or water simply can’t match. The vegetables simmer for 15 minutes until they’re tender and the broth has reduced slightly, then chunks of cod go in for just 8 minutes.

Served over hot rice, the stew soaks in and every spoonful has a mix of flaky fish, soft vegetables, and that herbaceous tomato broth.

Kitchen Tips

• Cut the eggplant and zucchini into similar-sized chunks so they cook at the same rate. One-inch cubes are the sweet spot.
• Don’t stir the stew once you add the cod. The fish is delicate and falls apart if you handle it too much. Just let it poach gently.
• The cod is done when it turns opaque and flakes easily with a fork. Overcooking makes it dry and tough even in liquid.
• Use pollock as a budget-friendly substitute. It holds up the same way in the stew.

Variations

• Add a pinch of saffron to the broth for a bouillabaisse-inspired twist.
• Stir in a handful of mussels or shrimp along with the cod for a mixed seafood version.
• Serve with crusty bread instead of rice for sopping up the broth.