Salmon and Blue Cod Stew with Aïoli

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Blue cod is one of Australasia’s loveliest fish; if you can’t find it, source a good firm white fish. This can be made with any fish or shellfish but cooking times may need to be adjusted accordingly. This is easy to make on top of the stove as it doesn’t take too long to cook. It is delicious served cold in summer.


  • 2 tablespoons extra virgin olive oil
  • 2 medium red onions, peeled and cut into eighths
  • 1 clove garlic, peeled and finely chopped
  • 1 bayleaf
  • ¼ teaspoon saffron (optional)
  • ½ lemon, juice and zest
  • 250 g(8 oz) canned peeled tomatoes, chopped or the same weight of fresh chopped tomatoes
  • 250 ml(8 fl oz) white wine (a sauvignon blanc would be good)
  • 2 teaspoons fresh thyme
  • salt and black pepper
  • 400 g(14 oz) salmon fillet, cut into 2 cm(¼ in) chunks
  • 400 g(14 oz) large blue cod fillet, cut into 2 cm(¾ in) chunks
  • ¼ cup fresh oregano leaves aïoli


Heat a heavy, deep saucepan then add olive oil and onions and sauté 5 minutes, stirring well to colour. Add garlic, bay leaf, saffron and lemon and cook over a moderate heat for 10 minutes, stirring to prevent it sticking. Add tomatoes, wine and thyme and bring to the boil, turn to a simmer and cook with a lid on for 15 minutes. Check seasoning.

Add the fish pieces to the pan and mix in gently, then cook on a gentle bubble for 6-8 minutes until just done. Fish should still be a little under-cooked. Remove fish from pan and place in a bowl. Add oregano to pan and bring to the boil again. Stir well and spoon overfish.

Serve with plain boiled or mashed potatoes, and a separate bowl of aïoli to the side.