Rating
0
Average: 0 (0 votes)
Active time
5
Total time
20
Yield
4
Nutritioni
Ingredients

1½ tablespoons olive oil

½ medium-sized yellow onion, chopped

2 scallions, thinly sliced, white and green parts separated

4 cups low-sodium chicken broth or vegetable broth

2 cups potatoes, washed well and diced (keep peel on)

1½ pounds cod, cut into 1-inch pieces

2 cups frozen sweet corn, thawed

1 cup skim milk

Dash of turmeric

¼ teaspoon red pepper flakes

Salt and ground black pepper, to taste

Instructions
  1. In a large Dutch oven or pot, heat oil over medium-high heat.
  2. Add onions and scallion whites. Sauté until softened, about 2 minutes.
  3. Add broth, potatoes and cod. Cover and bring to a boil. Reduce heat and simmer until potatoes are tender, about 8 to 10 minutes.
  4. Add corn, skim milk, red pepper flakes and turmeric. Cover and bring to a light simmer.
  5. Add salt and pepper, as desired. Garnish with scallion greens.

Adapted from recipe on Dish on Fish, courtesy the National Fisheries Institute

Nutrition

Calories: 270
Total Fat: 7g
Saturated Fat: 1g
Sodium: 290mg
Total Carbohydrate: 17g
Sugars: 7g
Fiber: 2g
Protein: 35g

Yield: 4

How'd it Taste?

JJJ
September 07, 2023
0
Hi would well-drained canned corn add too much extra moisture and “break the sauce,” especially if using a soy or nut milk substitute?
Katherine-Oldways
September 08, 2023
0
Hi there, well-drained corn should work fine in this recipe! Let us know how it goes.

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