COD AND VEGETABLE CHOWDER
A chunky cod and vegetable chowder is a great lunch or dinner option.
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Serves: 4-5
Preparation time: 15minutes. Cook Time: 30 minutes Ingredients 1 medium onions, peeled and chopped 2 celery sticks, chopped 2 large carrots, peeled and chopped 1 yellow pepper, cored, deseeded and chopped 1 ½ - 2 cups chopped tomatoes 2 ½ - 3 cups fish or chicken stock 1 zucchini 1lb. cod fillets, skinned and cut into 3/4"pieces 10 olives cut lengthwise 2 tbsp. olive oil 1 bay leaf 1 tbsp. dry cilantro or parsley sea salt, black pepper and red pepper, to taste 5 parsley springs |
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Chop all vegetables to the same size, about 1/2" cubes, except onion. Chop onion as small as possible.
In a heavy-based pan, warm the olive oil over medium heat. Add onions, celery, carrots and cook for 6 minutes, stirring occasionally. Add yellow pepper, zucchini and sauté for 6 minutes until the vegetables are lightly golden.
Add chopped tomatoes to the pan and cook for 3 more minutes. Add salt, pepper, bay leaf, dry cilantro and pour in the stock. Increase heat to medium-high and bring to a boil. Then lower heat and simmer for about 8-10 minutes until the vegetables are tender.
Add cod fillets and olives and simmer for the final 3-4 minutes.
Serve with chopped parsley.
Sincerely Yours,
Nellie
In a heavy-based pan, warm the olive oil over medium heat. Add onions, celery, carrots and cook for 6 minutes, stirring occasionally. Add yellow pepper, zucchini and sauté for 6 minutes until the vegetables are lightly golden.
Add chopped tomatoes to the pan and cook for 3 more minutes. Add salt, pepper, bay leaf, dry cilantro and pour in the stock. Increase heat to medium-high and bring to a boil. Then lower heat and simmer for about 8-10 minutes until the vegetables are tender.
Add cod fillets and olives and simmer for the final 3-4 minutes.
Serve with chopped parsley.
Sincerely Yours,
Nellie
