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Recipe: Garlic and Tomato Fish Stew

Stews don’t have to be cooked in great quantities. Sometimes they’re a weeknight, dinner for just a few kind of thing, like this quick tomato-based recipe with cod, potatoes and garlic.

Voraciously, The Washington Post’s new cooking destination, will walk you through the steps.

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You’ll need:
4 cloves garlic
½ medium onion
12 ounces frozen cod fillets
Sea salt
Freshly ground black pepper
½ lemon
1 tablespoon extra-virgin olive oil
1 cup vegetable broth
One 28-ounce can whole peeled tomatoes
8 small gold-fleshed potatoes, cut bite-size
Leaves from 4 stems parsley, chopped

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Cut the garlic cloves into very thin slices.

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Cut the onion into thin half-moon slices.

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Using a microplane, grate a teaspoon of lemon zest. Then, cut the fruit into wedges for serving.

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Cut the cod into large chunks, then season with salt and pepper.

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Heat the oil in a large saucepan over medium-high heat. Add the garlic, lemon zest and onion, cooking for two minutes.

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Pour the broth in. Add the tomatoes and their juices, crushing the tomatoes as you go. Add the potatoes, cover and cook for 8 to 10 minutes.

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Add the chunks of fish, cover and cook for 4 minutes more, until the fish is opaque and cooked through. Taste the broth and season with more salt and pepper as needed.

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Divide between bowls, topping with chopped parsley and serving with lemon wedges.

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Thinly slice the garlic and onion. Zest the lemon, then cut into wedges. Cut the fish into large chunks and season with salt and pepper.

In a saucepan over medium-high heat, add the olive oil, garlic, lemon zest and onions and cook for two minutes.

Add the broth, tomatoes (crushing as you go) and their juices and potatoes. Cover and cook for 8 to 10 minutes.

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Add the chunks of fish. Cover and cook for 4 minutes, until fish is opaque and cooked through. Season with more salt and pepper, if needed.

Divide among two bowls, top with parsley and serve with lemon wedges.