Chunky Cod Fish Chowder
with Curly Leaf & Carrot Salad
Cooking time
35 minutes
Servings
4
Calories
480 /serving
At the end of a big day, the family is ready to chow down—or chowder down! There’s nothing like a steaming bowl chock full of fish, potatoes and carrots to soothe and satisfy. Hook them with hints of lemon in the creamy broth.
We will send you:
- 4 Wild-caught cod fillets (MSC-certified)
- 1 Lemon
- 400g Nantes carrots
- 1 Head of curly leaf lettuce
- 1 Onion (or shallot)
- 450g Potatoes
- 2 Celery stalks
- 60ml Vegetable demi-glace
- 120ml Heavy cream
- 22g Al Limone blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid, garlic, onion)
Contains: Cod • Milk • Mustard • Wheat
You will need:
Large pot
Oil
Salt & pepper (S&P)
Whisk
3 tbsp Butter
Total Fat
22 g
Saturated Fat
12 g
Sodium
860 mg
Total Carb
45 g
Sugars
11 g
Protein
30 g
Fibre
8 g
Preparation
Mise en place
- Medium-dice the celery and potatoes.
- Medium-dice ¾ of the carrots and halve the remaining ¼ lengthwise, then thinly slice crosswise.
- Halve, peel and small-dice the onion.
- Juice the lemon.
Start the chowder
- In a large pot, heat 3 tbsp butter on medium-high.
- Add the onion and sauté, 2 min., until beginning to soften.
- Add the spices and sauté, 1 min., until fragrant.
- Add the potatoes, diced carrots, celery, demi-glace, 3 cups water and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, scraping up any browned bits, 8 to 10 min., until the vegetables are partially cooked.
Finish the chowder
- Meanwhile, pat the cod dry and halve crosswise, then halve lengthwise; season with S&P.
- To the pot, add the cod* and cook, covered, stirring occasionally, 4 to 6 min., until cooked through.
- Add the cream and ¼ of the lemon juice. Simmer, stirring occasionally, 2 to 3 min., until combined and slightly thickened.
- If the chowder seems dry, gradually add up to ½ cup water until you achieve your desired consistency; season with S&P.
Make the salad
- Meanwhile, separate the lettuce leaves; tear the leaves.
- In a large bowl, whisk the remaining lemon juice, a drizzle of oil and S&P.
- Add the lettuce and sliced carrots; toss well.
Plate your dish
- Divide the chowder between your bowls.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
