tomato based fish chowder

Ingredients

• Tomatoes

  Red, ripe, canned, packed in tomato juice, no salt added

  4 cup or 960g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Basil

  Spices, dried

  2 tsp, ground or 3g

• Salt

  Table

  4 dash or 2g

• Pepper

  Spices, black

  4 dash or 0.4g

• Cod

  Fish, atlantic, raw

  560g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  2 clove or 6g

• Tomato paste

  Canned, without salt added

  ¼ cup or 66g

• Dry Vermouth

  Tesco

  100g

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Broccoli

  Raw

  1 cup chopped or 91g

Directions

1. Frozen cod or other fish can be used in place of fresh cod.
2. Slice up the celery, and in a stock pot put the undrained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat.
3. Place the fish fillets in the pot. Reduce the heat and cook for 5-10 minutes, or 10-15 if using frozen fillets. Continue cooking until the fish is opaque and flaky and the mixture is heated throughout. Optionally, thin the mixture with water.

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• Fish Chowder
• Simple Fish Chowder
• Broiled Fish with Summer Tomato Sauce
• Fish Tagine with Tomatoes, Capers, and Cinnamon
• Tzatziki Fish Tacos
• Vegan Hummus Wrap