Pacific Cod Tuscan Chowder

Light, delicious Pacific Cod chowder

Pacific Cod Tuscan Chowder

Serves: 4 | Difficulty:


3 tablespoons olive oil
3 medium carrots, cut in ½ inch dice
3 celery stalks, cut in ½ inch dice
1 medium onion, cut in ½ inch dice
3 cloves garlic, minced
3 roma tomatoes, ribs and seeds removed, cut in ½ inch dice
3 cups cannellini beans, dried and soaked overnight, or canned
5 cups vegetable or chicken stock
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 bunch tuscan kale, ribs removed and thinly sliced OR 8 oz baby kale
1 pound Pacific Cod, cut in 1 inch pieces
salt and pepper, as needed

In a large skillet over medium high heat, heat olive oil until shimmering. Saute carrots, celery and onion until wilted and just starting to brown, about 7 or 8 minutes. Add garlic and stir until fragrant, about 30 seconds. Add diced tomatoes, stirring to combine. Stir in cannellini beans, tossing to coat. Add stock and herb sprigs; bring to a boil. Lower heat and allow to simmer for about 45 minutes until beans are tender. Season as necessary.

Stir in kale, allowing to wilt, about 2 minutes. Poach Pacific Cod in simmering liquid for an additional 4-5 minutes, until fish is opaque and will flake when pressed. You can also poach the fillet whole and flake into individual dishes. Serve immediately.