Blackened Cod and Vegetable Stew with Garlic Baguette

May 19

Warm up your dinner table with this hearty fish and veggie stew!

Featuring tender chunks of cod seasoned with Merman's Revenge Blackened Seasoning, this stew is packed with fresh bok choy, mushrooms, yellow squash, and celery in a rich broth of white wine, vegetable stock, and clam juice. Pair it with crispy garlic baguette slices for the perfect bite.

This one-pot wonder is a comforting, flavor-packed option for busy weeknights or a cozy weekend meal. Add a splash of Merman’s Revenge Cajun Style Hot Sauce for an extra kick, if you dare!

Ingredients:

For the Stew:

1 lb fresh or frozen cod (thawed and cut into chunks)
6 tbsp Merman's Revenge Blackened Seasoning
1 tbsp olive oil
2 tbsp butter
1/2 of an onion (diced)
2 stalks celery (chopped)
1 yellow squash (sliced into half-moons)
1 cup mushrooms (sliced)
2 cups bok choy (chopped, greens and whites separated)
1 tbsp minced garlic
1/2 to 3/4 cups clam juice
1 to 1.5 cup white wine
2 cups vegetable broth
Salt and pepper (to taste)

For the Garlic Baguette:

1 small baguette (sliced)
2 tbsp butter (softened)
1 tsp minced garlic

Optional:

Sprinkle of parsley or Parmesan
Merman’s Revenge Cajun Style Hot Sauce

Directions:

1. Sear the cod.

Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
Pat the cod chunks dry and cut into chunks. Heavily coat with 6 tbsp of Merman's Revenge Blackened Seasoning.
Sear the cod pieces for about 1–2 minutes on each side until lightly browned. Remove and set aside (they’ll finish cooking in the stew).

2. Build the stew base.

Add the onion and celery to the same pot. Add 2 tbsp of butter. Stir and sauté until clear (for about 2–3 minutes).
Add in the bok choy whites and cook until softened, about 2 minutes.
Add the yellow squash, minced garlic, and mushrooms. Cook for another 2–3 minutes until fragrant.

Pour in the clam juice and white wine, scraping up any browned bits from the bottom of the pot.
Add the vegetable broth and stir.

3. Finish with cod.

Gently add the seared cod back into the pot and then the bok choy greens. Simmer for about 15 minutes with the lid on.
Taste and adjust the seasoning with salt, pepper, or more Merman’s Revenge Blackened Seasoning as desired.

4. Prepare the garlic baguette.

Set the oven to broil.
Mix softened butter with minced garlic. Spread evenly over the baguette slices.
Place the slices on a baking sheet and toast in the oven for 3–4 minutes until golden and crispy.
Optional: Sprinkle with parsley or Parmesan before serving.