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Pacific Cod Tuscan Chowder

Pacific Cod Tuscan Chowder Recipe

Light, delicious Pacific Cod chowder

Pacific Cod Tuscan Chowder | Sitka Salmon Shares

Prep time: 5 min
Cook time: 55 min
Total time: 1 hr
Serves: 8


Ingredients

  • 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, to taste

Directions

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.


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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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