Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 1h 20 min (COOK TIME: 1h 10 min / PREP TIME: 10 min)

cooking sketch Easy


  • 800 gr cod (cut into a large cubes)
  • 400 gr Polpa Mutti
  • 2 tablespoon chopped rosemary
  • 1 white onion (chopped)
  • 4 bay leaf
  • 5 dl fish stock
  • 100 gr leek cut into small rings
  • 1 tablespoon chopped thyme
  • 4 tablespoon extra virgin olive oil
  • 50 gr pitted black olives cut into rings
  • 2-3 potatoes (200gr)
  • 200 gr frozen peas
  • 2 dl white wine
  • salt and pepper
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COD STEW: Method

  1. In a fry-pan, brown oil and onion with cod for few minutes. Wet it with a white wine and let it evaporate.
  2. Cut potatoes into small cubes. Add olives, leek, bay leaf, thyme, potatoes, and fish stock. Boil for 10 minutes.
  3. Add Mutti Polpa, peas and black olives, seasoning with salt and pepper then cook on very low fire for 1 hours.
  4. Then serve with a fresh rosemary, and grilled bread. Or crumble the cod with a fork and use this recipe, as a sauce for pasta.

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