|2 servings||calories per servings 410||protein serving 24 g||carbs per serving 51 g||total fat per serving 14 g|
Mild, tender Alaskan cod is perfect in this hearty soup known as Fiskesuppe in Scandinavian countries; it is the traditional dish upon which American chowders were founded.
|Nutrition Facts||/ Per Serving|
|Total Fat||14 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Total Carbohydrates||51 g|
|Dietary Fiber||7 g|
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).
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.
• 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.
Add cod. Cover, and simmer until potato is tender and cod is opaque throughout, about 3 minutes.
Remove skillet from heat. Stir in 1/4 cup cream (save remaining cream for another use) and measured dill.
• Taste and adjust seasoning as desired with kosher salt and pepper.
• Divide between 2 bowls, and enjoy!
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.Learn More...