1. Start by sautéing the celery, onion, and garlic in olive oil until it’s tender.
2. Then, add in the tomato paste and stir. Cook for 2-3 minutes while stirring occasionally.
3. Deglaze the pan by adding in the vodka and scraping the bottom of the pan. Then add in the water and seafood stock base. Season the stew with dried oregano, sugar, dried thyme, and 1 bay leaf. Cook for 5-7 minutes on medium high heat.
4. Lastly, reduce the heat and nestle the cod fillets in the stew. Cook just until the cod fillets are done and cooked through. Serve and garnish with celery leaf and orange salad, a drizzle of olive oil, and a squeeze of fresh lemon juice.
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