Fresh Codfish Loin Stew

 Summertime calls for lighter fare like Fresh Codfish Loin Stew. If you are tired of fried and baked fish dishes, give this flavorful stew a taste.  Fresh Codfish Loin Stew is my updated Portuguese fish dish with  elements of flavor that excite the taste buds. If you are someone who doe not like the dried salted cod, have no fear. No need for the salted version of codfish in this stew. Fresh Codfish Loin Stew works perfectly without the need of desalinating the fish. However, pre-desalinated salted cod can now be found in some markets and can be substituted for the fresh cod if you prefer.

Serves 4

• 3 tablespoons olive oil
• 1 large onion, cut lengthwise in thin slices
• 2 cups chopped, seeded tomatoes
• 1 bay leaf
• 3 garlic cloves, finely chopped
• 2 tablespoons finely chopped parsley, divided
• 2 tablespoons finely chopped cilantro, divided
• 1 generous teaspoon sweet paprika
• pinch crushed dried chili pepper
• 1/2 cup white wine
• 1 cup clam stock, fresh or bottled
• 3 cups fish stock or water
• 3/4 cup, 1/2-inch diced boiling potato
• 1/2 cup rice
• Salt to taste, as needed
• White ground pepper, as needed
• 1 1/2 pounds fresh cod loin, scrod or other firm white fish
• 1/2 pound shelled and deveined shrimp (optional)
• 6 ounces scallops (optional)

1. Heat the olive oil in a 5-quart soup pot until hot, but not smoking. Now, add the onions and fry them over medium-high heat until soft and glassy. Next, mix in the tomatoes, garlic, one half of the parsley, one  half of the cilantro, then the paprika and chili pepper. Cover, and simmer this fresh cod loin stew over medium heat, just until the tomatoes are married to the onions.
2. Pour in the wine, simmer one minute, then stir in the clam stock and fish stock. Add the potato, cover and bring to a boil over medium-high heat. When it is boiling, reduce the heat to medium and simmer until the potato pieces are almost done.
3.  Add the rice, salt and pepper. Stir. Recover and simmer for 15 minutes. Add the fish, simmer 12 minutes. If using, mix in the shrimp and scallops. Continue cooking for 5 minutes more. Adjust seasoning to taste. Ladle into bowls and garnish with remaining chopped parsley and cilantro.