Cod, Celery and Potato Stew With Coconut and Herbs

Preparation

1. Step 1

   Fit a baking sheet with a wire rack. Lay the fillets on the rack and season with salt on all sides. Let rest, uncovered, in the refrigerator while you follow the next steps. (Seasoning the fish in advance for at least 2 hours and up to 12 allows the salt to permeate and even prevents the fish from drying out when cooked in the stew. This step is optional, but recommended if time permits.)

2. Step 2

   Separate the celery into individual stalks and wash well. Pluck all the leaves from the center of the celery and set aside for later. Dice the celery stalks into ¼-inch chunks.

3. Step 3

   In a large pot set over medium-low heat, melt the butter. Add the onion, garlic and diced celery. Cover and cook, stirring frequently, until onions have softened but haven’t taken on any color, 15 to 20 minutes. Add a large pinch of salt, plus the turmeric, paprika and a couple grinds of black pepper. Cook until fragrant, about 1 minute.

4. Step 4

   Add the clam juice and white wine and adjust heat to medium-high. Bring to a simmer, then turn heat down to medium-low to maintain a gentle simmer. Cook until the mixture is reduced by half, 15 to 18 minutes. Taste and season with more salt and pepper as needed.

5. Step 5

   Add the potato and coconut milk and simmer until potatoes are fully tender, 15 to 20 minutes. If the liquid level is below the potatoes, add some water to bring that level up. Taste and season the stew with salt and pepper as needed.

6. Step 6

   Place the cod into the simmering stew and poach until cooked through, 8 to 12 minutes. The fish is ready when it flakes easily.

7. Step 7

   Carefully remove the cod and transfer it to a serving bowl. Add the dill, parsley, mint, lime juice and reserved celery leaves to the pot and stir to combine. Taste and adjust the stew with more lime juice and salt if needed.

8. Step 8

   Smother the fish by spooning the stew on top. Serve immediately, alongside some white rice.