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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


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