Ingredients
2tbspcooking oil
1onion
4garlic cloves
3tbsptomato paste
1½tspcumin
¼tspred pepper flakes,dried
½tspfresh ground black pepper
1tspsalt
4cupschicken broth,(1 quart), canned, low sodium
¾lbboiling potatoes,(about 2)
3carrots
1turnip
2zucchini
1½lbscod fillets
3tbspfresh parsley,chopped
Preparation
In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until the onion is translucent.
Stir in the tomato paste, cumin, red-pepper flakes, black pepper, and ½ teaspoon of the salt. Cook, stirring, for 2 minutes.
Add the broth and bring to a simmer. Add the potatoes and carrots and simmer for 10 minutes. Stir in the turnip, zucchini, and the remaining ½ teaspoon of salt.
Simmer for 10 minutes longer. Add the cod, bring back to a simmer, and cook for about 3 minutes, until just done.
Serve the stew topped with the parsley, and enjoy!
