Ingredients
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3 tablespoons extra-virgin olive oil
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1 cup diced onion
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1 cup diced celery
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½ cup all-purpose flour
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1 tablespoon Worcestershire sauce
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¾ teaspoon reduced-sodium Old Bay seasoning
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¼ teaspoon salt
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¼ teaspoon ground pepper
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4 cups reduced-sodium fish or seafood stock
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1 cup whole milk
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3 cups diced red potatoes
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2 cups chopped green beans
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1 pound Alaskan cod (see Tip), cut into 1-inch pieces
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Chopped fresh dill for garnish
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Chopped plum tomatoes for garnish
Directions
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Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, Worcestershire, Old Bay seasoning, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add fish (or seafood) stock and milk; bring to a gentle boil, stirring constantly.
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Stir in potatoes and green beans; bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
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Add cod and cook, stirring frequently, until cooked through, 2 to 4 minutes. Serve topped with dill and tomatoes, if desired.
