Step 1

Cut the cod fillet into bite-sized chunks. Place in a bowl, season generously with salt and pepper and squeeze the juice of half a lemon over the fish. Set aside.

Step 2

Dice the onion, then dice the potatoes (so they will cook faster). Chop the carrot, celery and zucchini and green beans.

Step 3

Over medium-high heat in a soup pot saute the onion in the butter and olive oil. When the onion is soft, add the rest of the veggies. Stir, cook for a couple of minutes and deglaze with the wine.

Step 4

After the wine has reduced by half, add the stock, stir, season with salt to taste, then bring to boil.

Step 5

Reduce the heat to medium, cover, allowing just a sliver of an opening for some steam to escape, and simmer for 15-20 minutes, or until the potatoes are soft.

Step 6

Stir in the heavy cream, add the cod, stir well, cover again and simmer for 8-10 minutes until the cod is cooked through and is tender and flakey. Squeeze the rest of the lemon juice over the stew, add parsley and/or dill, stir and serve.