Quick Skillet Fish Chowder

A hearty simple chowder resplendent with chunks of white fish. Potato skins have a lot of the nutrition, but make sure they are organic because conventional potato skins have been shown to contain a lot of chemical residue.


Prep time: 5 minutes

Cook time: 15 minutes

Serves: 4-6


2 large organic potatoes (about 1 pound total), scrubbed and chopped into 1/2 inch chunks.

3 strips of bacon

2 medium onions, chopped

3 cups milk

1.5 lbs white fish filets, cut into bite-sized chunks

1/4 tsp. freshly-ground black pepper

salt to taste.


Heat water to boiling in a saucepan and cook the potatoes for 15 minutes or until soft. Meanwhile, cook the bacon in a large skillet over medium heat. When the bacon is crisp, remove to dry on paper towels, and drain off the fat, leaving just enough to cook the onions. Saute onions for 10 minutes or until translucent and soft. Add the milk and bring to a simmer, watching carefully to avoid boil over. Add the fish and cook for 5 minutes or until just done. Drain the potatoes, add them to the chowder, and ladle into bowls. Yum.

By Tod Dimmick - 1000radishes.com

Poached Cod with garlic cream sauce

Easy, fast & tasty.

Prep time: 10 minutes

Cook time: 15 minutes

Poaching liquid

2 Tablespoons olive oil

1 teaspoon chopped garlic

1 sprig oregano

1 sprig tarragon

2 bay leaves

1/2 teaspoon salt

2 cups white wine

1-2 cups water

1.5 pound cod filet

2 tablespoons olive oil (separate from oil above)

1 tsp chopped garlic

4 fresh sage leaves, finely minced

1 TB fresh oregano, minced

salt and pepper to taste

1/2 cup sour cream

Watercress for garnish (1 bunch)

Heat the oil in a saute pan or skillet over medium heat and saute the garlic for a minute, stirring. Add the oregano, tarragon, bay leaves and salt, and cook for another minute. Add the wine and the water and bring to a simmer. Lower the fish into the poaching liquid and simmer for 8 minutes or until the fish flakes easily.

While the fish is poaching, heat the final 2 TB of olive oil in a small skillet or saucepan over medium heat and cook the garlic, sage, and oregano for 2 minutes, stirring. Turn off the heat, and stir in the sour cream. Season to taste with salt and pepper. This is your sauce.

Arrange cod over watercress, pour sauce over, pour a glass of Sauvignon Blanc, and enjoy a great meal.

by Tod Dimmick - 1000radishes.com