Manhattan, the heart of New York City, the home of Times Square, Broadway, Central Park… but often, it's easy for non-New Yorkers to forget that Manhattan is an island. An island surrounded by water (of course), and water is home to fish (duh). This meal has flakey cod (a transplant like so many New Yorkers) transformed by a broth of tomato, Old Bay, and white wine. Parmesan bread on the side provides perfect dipping. You may not have thought “warm bowl of soup” when you thought of the Big Apple before, but you will now.
Halve and peel shallot. Cut halves into ¼" dice.
Core tomatoes and cut into ¼" dice.
Halve French roll, if necessary.
Stem and coarsely chop parsley.
Gently pat cod fillets dry.
Cook the Cod
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and cod to hot pan. Cook until browned and cod reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Transfer cod to a plate and cover. Remove cod gently as it may stick to pan.
Reserve pan; no need to wipe clean.
Cook the Stew and Roll
Return pan used to sear cod to medium heat with 1 Tbsp. olive oil. Add shallot to hot pan and stir often until slightly softened, 3-5 minutes.
Stir in tomato paste, Old Bay seasoning, tomatoes, vegetable base, white wine, and 1 cup water. Bring to a boil and cook 5 minutes.
While stew cooks, combine Parmesan and 1 Tbsp. olive oil in a mixing bowl. Place halved French roll, cut side up, on prepared baking sheet and spread Parmesan-oil mixture on roll halves. Bake in hot oven until golden, 6-9 minutes.
While bread bakes, finish stew.
Finish the Stew
Break cod into bite-sized pieces. Add cod, parsley (reserve a pinch for garnish), and ¼ tsp. pepper to pan with vegetables.
Stir occasionally until cod is warmed through, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing with reserved parsley. Bon appétit!