Summery Seafood Stew #FTW

This was an instant hit and will go down in history as part of the Broke Kitchen canon of easy, cheap and wholesome recipes.

We used cod as our seafood of choice but feel free to swap this out with trout, halibut or shrimp - whatever you have access to will work, really. We opted for sweeter sungold cherry tomatoes and yellow bell pepper rather than the red varietals, but if you have a bounty of red tomatoes and peppers to spare, please do so!

This is best paired with a thick slice of toast and your favorite white wine. Bone apple tea.

(serves 4)

Ingredients:

• 1 lb. sungold cherry tomatoes

• 1 yellow bell pepper

• 1/2 yellow onion, diced

• 1/2 stick unsalted butter

• 2 cloves garlic, chopped

• 1 cup seafood stock

• 1 pinch of cayenne pepper

• 1 lb. cod, cut into 3” thick pieces

• parsley, chopped

• fresh lemon juice

Method:

1. Preheat oven to 400 degrees F. Place bell pepper on a baking sheet and cover with 1 tbsp olive oil. Roast pepper for approximately 45 minutes to 1 hour, turning every 15 minutes. Set aside to cool. Lower oven to 275 degrees F. Once cooled remove and discard skins and seeds.

2. Place yellow tomatoes on a baking sheet and cover with 1 tbsp olive oil and lightly season with salt. Roast in oven for 1-2 hours, until blistered. In a blender or food processor, combine pepper and tomatoes until a rough puree has formed. Move mixture to a bowl and set aside.

3. Coat the bottom of a dutch oven or large pot (with fitted lid) with about 1/4 cup olive oil and set heat to medium-low.

4. Sautee and sweat your onions and garlic until softened. Add tomato/pepper mixture. Once slightly bubbling, stir in your butter in small pieces at a time. Continue stirring and add your stock about 1/4 cup at a time. If you’re worried the sauce will ‘break’, add more butter right about…now. Add cayenne. Reduce heat to low.

5. Nestle cod pieces into stew and cover pot for about 12-15 minutes. Garnish with parsley and fresh lemon juice. Serve immediately.