- Cook Time
- Prep Time
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 can (28 oz.) crushed fire-roasted tomatoes
- 3 cups chicken stock
- 1 teaspoon dried thyme
- 2 Yukon Gold potatoes (10 oz.), cut into 1/2-inch pieces
- Reserved cod filets, crumbled
- Reserved vegetables
- 1 orange, zested and juiced (2 tsp. zest plus 1/2 cup juice)
- 1/4 cup cup torn basil
In a large pot, heat the oil over medium. Add the garlic and cook until just fragrant, about 30 seconds. Add the tomatoes, stock and thyme; simmer for flavors to meld, about 5 minutes. Add the potatoes and simmer until tender, about 12 minutes; season with salt and pepper.
Stir in the cod, vegetables and orange juice. Simmer, stirring occasionally, until the fish is warmed through, about 5 minutes. Divide the chowder among bowls and sprinkle with the orange zest and basil.