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Export 14 ingredients for grocery delivery
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.
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