About the Dish

1 small Onion
3 ounces Carrot
1 small Celery
1 clove Garlic
1 pound White Potato
1 packet Bragg Liquid Aminos
1 ounces Cod
1/4 cup Heavy Whipping Cream
2 sprigs Dill
Per Serving
Calories 336
Total Fat 14 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 4 g
Cholesterol 253 mg
Sodium 287 mg
Total Carbohydrates 35 g
Dietary Fiber 5 g
Sugar 8 g
Protein 20 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Prepare your mise en place: Peel and dice onion. Dice carrot. Cut celery into 1/2-inch slices. Peel and mince garlic. Peel potatoes; cut into even bite-size pieces. Cut cod filet into 8 equal pieces. Pick and chop dill fronds, and measure out 1 tablespoon. (Save any extra dill for another use.)
Heat a large skillet over medium heat; add 1 teaspoon cooking oil. When oil is shimmering add onion, carrot, celery and garlic. Sprinkle with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until onion starts to become translucent, 6-7 minutes.
Add potatoes, 1 1/2 cups water and Bragg Liquid Aminos. Increase heat to high, and bring to a boil. Reduce heat to low, cover and simmer 10-12 minutes.
Add cod pieces, re-cover and simmer 3 minutes more.
Uncover, remove from heat, and stir in cream and dill.
Taste and adjust seasoning as desired with kosher salt and pepper. Enjoy!