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Southern Italian Cod Stew
with Pizza Bianca
45 minWellness at Blue Apron
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2 Servings
- Est. 590 Cals/serving
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Tonight's meal celebrates the bright, briny flavors of classic southern Italian cooking. Aromatics like garlic, capers and red chile flakes liven up our tomato-based stew, which gets hearty bites from fingerling potatoes and cod. On the side, we're making "pizza bianca," or white pizza: simply pizza dough baked with a drizzle of olive oil for crusty, crispy results—perfect for soaking up the rich stew.
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1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Fill a small pot with water and add a big pinch of salt; heat to boiling on high. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Pat the cod dry with paper towels. Cut each fillet into 6 equal-sized pieces; transfer to a medium bowl. Thoroughly wash your hands, knife and cutting board immediately after handling the cod.
2
Make the pizza bianca:
Lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Drizzle with olive oil. Bake 12 to 14 minutes, or until golden brown. Remove from the oven and set aside in a warm place.
3
Cook the potatoes:
While the pizza bianca bakes, add the potatoes to the pot of boiling water. Cook 9 to 11 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.
4
Start the stew:
While the potatoes cook, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the capers and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly reduced in volume. Turn off the heat.
5
Finish the stew:
Season the cod with salt and pepper; gently toss to coat. Add the seasoned cod and cooked potatoes to the pan of stew. Cook on medium-high, stirring occasionally, 5 to 7 minutes, or until slightly thickened and the cod is cooked through. Turn off the heat; season with salt and pepper to taste.
6
Finish & plate your dish:
Transfer the pizza bianca to a cutting board; cut into 6 equal-sized pieces. Season with salt and pepper to taste. Divide the finished stew between 2 bowls. Top with a drizzle of olive oil. Serve with the pizza bianca on the side. Enjoy!
1
Prepare the ingredients:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Fill a small pot with water and add a big pinch of salt; heat to boiling on high. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Peel and thinly slice the shallot. Peel and roughly chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Pat the cod dry with paper towels. Cut each fillet into 6 equal-sized pieces; transfer to a medium bowl. Thoroughly wash your hands, knife and cutting board immediately after handling the cod.
2
Make the pizza bianca:
Lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Drizzle with olive oil. Bake 12 to 14 minutes, or until golden brown. Remove from the oven and set aside in a warm place.
3
Cook the potatoes:
While the pizza bianca bakes, add the potatoes to the pot of boiling water. Cook 9 to 11 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.
4
Start the stew:
While the potatoes cook, in a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the shallot and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the capers and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly reduced in volume. Turn off the heat.
5
Finish the stew:
Season the cod with salt and pepper; gently toss to coat. Add the seasoned cod and cooked potatoes to the pan of stew. Cook on medium-high, stirring occasionally, 5 to 7 minutes, or until slightly thickened and the cod is cooked through. Turn off the heat; season with salt and pepper to taste.
6
Finish & plate your dish:
Transfer the pizza bianca to a cutting board; cut into 6 equal-sized pieces. Season with salt and pepper to taste. Divide the finished stew between 2 bowls. Top with a drizzle of olive oil. Serve with the pizza bianca on the side. Enjoy!
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