If your aim is to eat better without sacrificing taste, this celery and cod stew is just what the doctor ordered! It has hearty chunks of fish with an incredible bold taste. And it’s only 360 Calories Per Serving! Be sure to bookmark this recipe from Chef “DariusCooks” Williams (your stomach will thank you later).
2 stalks of celery, diced (12 cal)
1/2 onion, diced (12 cal)
2 cloves of garlic, minced (8 cal)
2 tablespoons of olive oil (240 cal)
2 tablespoons of tomato paste (30 cal)
6 tablespoons of vodka (194 cal)
4 cups of water (0 cal)
1 1/2 tablespoons of seafood stock base (14 cal)
1/2 teaspoon of dried oregano (2 cal)
2 teaspoons of sugar
1/2 teaspoon of dried thyme (2 cal)
1 bay leaf (1 cal)
1 can of stewed tomatoes (140 cal)
3 6oz cod fillets (270 cal)
celery leaf & orange salad, to garnish (recipe to follow) (80 cal)
olive oil, to garnish (40 cal)
squeeze of fresh lemon, to garnish (3 cal)
1. Start by sautéing the celery, onion, and garlic in olive oil until it’s tender.
2. Then, add in the tomato paste and stir. Cook for 2-3 minutes while stirring occasionally.
3. Deglaze the pan by adding in the vodka and scraping the bottom of the pan. Then add in the water and seafood stock base. Season the stew with dried oregano, sugar, dried thyme, and 1 bay leaf. Cook for 5-7 minutes on medium high heat.
4. Lastly, reduce the heat and nestle the cod fillets in the stew. Cook just until the cod fillets are done and cooked through. Serve and garnish with celery leaf and orange salad, a drizzle of olive oil, and a squeeze of fresh lemon juice.