About the Dish

1 Onion
3 ounces Carrot
1 stalk Celery
1 clove Garlic
1 pound White Potato
1 teaspoon Bragg Liquid Aminos
8 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
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.

Brown Ale

Is it possible to think of chowder without imagining fishermen, sweaters and New England? Whenever New England comes up, we think of brown ale. Early settlers brought what they knew to the new world, and made adaptions as needed. With the brown ale, no substitutions were needed because the necessary malts were available! For this fish chowder, a brown ale is the perfect pairing—consider Jekyll Brewing's Cooter Brown, out of Alpharetta, Georgia.

Semillon/Sauvignon Blance, Margaret River

Fish, mirepoix and dill in a chowdah: may I have a glass of white wine please? Semillon, which tends to have a nice waxy texture, is going to provide the body and richness needed for the cream-based soup. The Sauvignon Blanc will be the zesty palate cleansing counterpart. If you’re unable to find an Australian Semillon/Sauvignon Blanc, look for the same blend from France, known as White Bordeaux.

METHOD

1
MISE EN PLACE • Peel and dice onion. • Dice carrot. • Cut celery into 1/2-inch slices. • Peel and mince garlic. • Peel potatoes. Cut into bite-size pieces. • Cut cod into 8 equal pieces. • Pick and chop 1 tablespoon dill fronds (save any extra dill for another use).
2
Place a deep skillet over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add onion, carrot, celery and garlic. Season with 1/2 teaspoon kosher salt. Cook, stirring occasionally, until onion begins to become translucent, 6-7 minutes.
3
• Add potato, 1 1/2 cups water and liquid aminos. Increase heat to high. • When chowder boils, reduce heat to low. Cover, and simmer 10-12 minutes.
4
Add cod. Cover, and simmer until potato is tender and cod is opaque throughout, about 3 minutes.
5
Remove skillet from heat. Stir in 1/4 cup cream (save remaining cream for another use) and measured dill.
6
• Taste and adjust seasoning as desired with kosher salt and pepper. • Divide between 2 bowls, and enjoy!

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