This week I like to share my recipe for a very tasty and nutritious chowder. The potatoes, vegetables and chunks of
cod make it a rather filling soup and for us a perfect summer meal. I don’t use any cream or milk in this chowder, which makes it perfectly suitable for anyone who has lactose intolerance too. The combinations of ingredients makes it a very natural, healthy and flavorful dish, enjoy.
2 tbsp. butter
2 white onions, diced
3 cloves of garlic, finely chopped
2 carrots (medium-sized), peeled & diced
2 potatoes (medium-sized), peeled & diced
2 red peppers, diced
500g fresh or frozen cod, boneless and skinless
1 can chopped tomatoes
1 L/4 cups vegetable or fish stock
2 tsp. ground cumin
1 tsp. dried thyme
3 bay leaves
black pepper, coarsely ground
fresh leaf parsley, chopped
Melt the butter on medium heat in your stockpot. Sauté the onions and when they are about done add the garlic, ground cumin and dried thyme. Once translucent add the diced carrots, potatoes and red peppers. Stir and cook over medium heat for 10 minutes until lightly golden and soften.
In the meantime, lightly season the cod fillets with salt and black pepper and set aside.
Add the chopped tomatoes, bay leaves and stock to the diced vegetables. Stir, cover and simmer for another 10 minutes.
Lay the cod fillets on top of the vegetables and cover the stockpot. Simmer for a few minutes until the fish is just cooked through. Before serving, remove the bay leaves, and season the soup with salt and pepper.
Ladle the soup into the bowls and place flakes of the cod on top of the soup. Sprinkle the fresh leaf parsley and serve immediately.
Bon Appetite 😉
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