Easy Fish Chowder

Make every meal healthier and easier with 20% off Oliver’s entire line of Fresh Cut Produce all week long! We select the very best in fresh fruits and veggies for our cut produce, and we’re constantly refreshing our shelves, so you always get the best produce possible. Whether it’s our veggie mixes or perfectly ripe fruit, there are hundred of ways to enjoy Oliver’s Fresh Cut Produce – bring some home today and see for yourself! Even with spring just around the corner, it’s safe to say we’re still firmly stuck in wintertime. Luckily, that means it’s still the right season for a fabulous, red fish chowder! Using our Fresh Cut Mire Poix mix and featuring delicious Alaskan True Cod fillets ($9.99/lb), this classic stew is packed with seafood for a hearty, heart-healthy meal that’ll please the whole family. Just make sure you have plenty of bread for dunking!

*Offer and prices valid through 1/26/21.

  • Serves: 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 20-30 minutes

Ingredients

  • 1 lb. Alaskan True Cod Fillets, thawed & pin bones removed
  • 3 strips Bacon, cut into chunks
  • 6-8 large Raw Prawns, peeled & deveined
  • 1 can Clams, juice reserved
  • 1 pack Oliver’s Own Mire Poix Mix
  • 4 c. Fish Stock
  • 1 (24oz) can Diced Tomatoes
  • 2 Russet Potatoes, peeled & cubed
  • 3 Garlic Cloves, minced
  • 1 tsp. Dried Thyme
  • 1 tsp. Dried Oregano
  • 1 Bay Leaf
  • 1/2 tsp. Paprika
  • 2 tbsp. Fresh Parsley
  • Salt & Black Pepper, to taste
  • 1 tbsp. Olive Oil

Instructions

  1. In a large soup pot or Dutch oven, cook bacon until crisp, then remove and drain fat. Heat olive oil until hot then saute mire poix mix until golden; add minced garlic and continue cooking until fragrant. Stir in tomatoes, fish stock, clam juice, herbs, and paprika, and bring to a boil. Cook for about 20 to 30 minutes, or until soup has reduced slightly and tomatos are soft.

  2. While soup cooks, cut cod fillets into chunks. Season stock to taste with salt and black pepper, then add fish plus remaining seafood to boiling soup. Cook until fish is firm and opaque, about 5 to 7 minutes. Season with additional salt and black pepper, if desired; serve immediately. Great served with bread or toast!

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