Manhattan Cod Chowder
Prep Time: 10 minutes
|
Cook Time: 15 minutes
238 Calories
|
6 Servings
Ingredients
4 Sizzlefish Atlantic Cod fillets (about 1 ½ pounds)
3 cups yams, peeled & cubed
1 cup white onion, diced
1 cup celery, diced
2 tbsp minced garlic
2 tbsp extra virgin olive oil
1 cup water
3 cups vegetable broth
2 tbsp tomato paste
1 1/2 cups diced tomatoes
1/4 tsp salt
1/2 tsp pepper
1 1/2 tsp thyme
Directions
Step 1
To a large pot add extra virgin olive oil and bring to a medium heat. Add onion, celery, garlic, tomato paste and cook until vegetables soften about 3-5 minutes.
Step 2
Next add water, broth, tomatoes and potatoes. Bring to a boil then reduce to low heat to simmer until potatoes are tender, about 10 minutes.
Step 3
Stir cod with salt, pepper and thyme into the pot and cook another 4-5 minutes.
Step 4
Transfer to a bowl and enjoy!
Nutrition Facts
Description:
This Manhattan Cod Chowder is a lighter alternative to its traditional creamy version. An exquisite Spring soup made with simple & nutritious ingredients that cooks in less than 30 minutes. A guaranteed crowd pleaser!
Ingredients:
- 4 cod fillets about 1 1/2 pounds, thawed
- 3 cups yams, peeled & cubed
- 1 cup white onion, diced
- 1 cup celery, diced
- 2 tbsp minced garlic
- 2 tbsp extra virgin olive oil
- 1 cup water
- 3 cups vegetable broth
- 2 tbsp tomato paste
- 1 1/2 cups diced tomatoes
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp thyme
Preparation Instructions:
- To a large pot add extra virgin olive oil and bring to a medium heat. Add onion, celery, garlic, tomato paste and cook until vegetables soften about 3-5 minutes.
- Next add water, broth, tomatoes and potatoes. Bring to a boil then reduce to low heat to simmer until potatoes are tender, about 10 minutes.
- Stir cod with salt, pepper and thyme into the pot and cook another 4-5 minutes.
- Transfer to a bowl and enjoy!