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Cook Time:45 minsTotal Time:45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:6Yield:6 servings
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil1cupdiced onion1cupdiced celery½cupall-purpose flour1tablespoonWorcestershire sauce¾teaspoonreduced-sodium Old Bay seasoning¼teaspoonsalt¼teaspoonground pepper4cupsreduced-sodium fish or seafood stock1cupwhole milk3cupsdiced red potatoes2cupschopped green beans1poundAlaskan cod (see Tip), cut into 1-inch piecesChopped fresh dill for garnishChopped plum tomatoes for garnish
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil
1cupdiced onion
1cupdiced celery
½cupall-purpose flour
1tablespoonWorcestershire sauce
¾teaspoonreduced-sodium Old Bay seasoning
¼teaspoonsalt
¼teaspoonground pepper
4cupsreduced-sodium fish or seafood stock
1cupwhole milk
3cupsdiced red potatoes
2cupschopped green beans
1poundAlaskan cod (see Tip), cut into 1-inch pieces
Chopped fresh dill for garnish
Chopped plum tomatoes for garnish
DirectionsHeat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, Worcestershire, Old Bay seasoning, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add fish (or seafood) stock and milk; bring to a gentle boil, stirring constantly.Stir in potatoes and green beans; bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.Add cod and cook, stirring frequently, until cooked through, 2 to 4 minutes. Serve topped with dill and tomatoes, if desired.TipsTip: Our favorite sustainable cod is U.S. Pacific cod from Alaskan waters; Atlantic cod (sometimes called scrod) from Iceland and the northeast Arctic are also sustainable choices. For more information about choosing sustainable seafood, visit seafoodwatch.org.To make ahead: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave on Medium power.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, Worcestershire, Old Bay seasoning, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add fish (or seafood) stock and milk; bring to a gentle boil, stirring constantly.Stir in potatoes and green beans; bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.Add cod and cook, stirring frequently, until cooked through, 2 to 4 minutes. Serve topped with dill and tomatoes, if desired.TipsTip: Our favorite sustainable cod is U.S. Pacific cod from Alaskan waters; Atlantic cod (sometimes called scrod) from Iceland and the northeast Arctic are also sustainable choices. For more information about choosing sustainable seafood, visit seafoodwatch.org.To make ahead: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave on Medium power.
Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, Worcestershire, Old Bay seasoning, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add fish (or seafood) stock and milk; bring to a gentle boil, stirring constantly.
Stir in potatoes and green beans; bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
Add cod and cook, stirring frequently, until cooked through, 2 to 4 minutes. Serve topped with dill and tomatoes, if desired.
Tips
Tip: Our favorite sustainable cod is U.S. Pacific cod from Alaskan waters; Atlantic cod (sometimes called scrod) from Iceland and the northeast Arctic are also sustainable choices. For more information about choosing sustainable seafood, visit seafoodwatch.org.
To make ahead: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave on Medium power.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)270Calories9gFat29gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
