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About the Dish

1 small Yellow 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

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


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!