Blackened Cod & Vegetable Stew
MERMAN'S REVENGE RECIPE
BLACKENED COD & VEGETABLE STEW
Tender blackened cod, bok choy, mushrooms, squash and celery simmer in a savory white-wine broth and get served with crisp garlic baguette for dipping.
LET'S COOK
DIRECTIONS
SEAR THE COD
Heat olive oil in a large pot or Dutch oven over medium-high heat. Pat the cod dry, coat heavily with Blackened Seasoning and sear for 1–2 minutes per side. Remove and set aside; it will finish cooking in the stew.
BUILD THE STEW BASE
Add the onion, celery and butter to the same pot and sauté for 2–3 minutes. Add the bok choy whites and cook 2 minutes, then add the squash, garlic and mushrooms and cook another 2–3 minutes.
ADD THE BROTH
Pour in the clam juice and white wine, scraping up the browned bits from the bottom. Add the vegetable broth and stir.
FINISH WITH COD
Return the cod to the pot with the bok choy greens. Cover and simmer for about 15 minutes. Taste and adjust with salt, pepper or more Blackened Seasoning.
TOAST & SERVE
Set the oven to broil. Mix softened butter with minced garlic, spread over baguette slices and toast for 3–4 minutes until golden. Ladle the stew into bowls and serve with the garlic baguette.
MADE WITH
BLACKENED SEASONING
Bold, savory seasoning with garlic, herbs and Fresh From Florida lime that adds deep flavor and a beautifully seasoned finish.
EXPLORE BLACKENED →
GOOD TO KNOW
TIPS FROM
THE MERMAN
SEAR FIRST
A quick sear gives the cod color and blackened flavor before it finishes gently in the broth.
BRIGHTEN THE BOWL
A squeeze of fresh lemon cuts through the rich broth and wakes up the vegetables.
ADD A LITTLE HEAT
Finish with Cajun Style Hot Sauce if you want a spicier bowl.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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