Waitrose Inspired Cod Stew with Gremolata
This is a one-pan wonder—silky cod gently poached in a rich tomato and white wine broth, finished with a bright, zesty gremolata. It’s hearty yet fresh, packed with flavour, and (thanks to JUX) comes together way faster than your usual slow-cooked stew.
Ingredients
For the stew
- ½ tbsp olive oil
- 10g unsalted butter
- 1 stick celery, halved lengthways and finely sliced
- 2 tbsp JUX White Onion
- 3 tsp JUX Garlic
- 1 tsp JUX Rosemary
- 2 tbsp JUX Parsley
- 75ml dry white wine
- 300g red choice tomatoes, roughly chopped
- 1 x 400g can flageolet or cannellini beans, drained and rinsed
- 150ml vegetable stock
- Zest of 1 lemon
- 2 cod fillets
- Salt and pepper, to taste
For the gremolata
- 1 tbsp JUX Parsley
- 1 tsp JUX Garlic
- Zest of 1 lemon
Method
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Make the gremolata – In a small bowl, mix JUX Parsley, JUX Garlic, and lemon zest. Season with salt and set aside.
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Start the stew base – Heat the olive oil and butter in a large pan over low heat. Once melted, add the celery, JUX White Onion, 2 tsp JUX Garlic, JUX Rosemary, and 1 tbsp JUX Parsley with a pinch of salt. Cook gently for 10 minutes until everything is soft but not browned.
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Build the broth – Pour in the white wine and let it bubble for 1–2 minutes. Add the chopped tomatoes, drained beans, and vegetable stock. Season with salt and pepper, bring to a boil, then reduce to a simmer for 10 minutes.
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Cook the cod – Season the fillets with salt and pepper, then gently nestle them into the stew. Reduce the heat to low, cover, and let it cook for 8–9 minutes until the fish is opaque and flakes easily.
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Finish and serve – Taste and adjust seasoning if needed. Serve immediately, scattering the gremolata over the top for a hit of freshness.
Best eaten with crusty bread to mop up the sauce—or straight from the pan if you can’t wait.