Emerald cod chowder with potatoes and tomatillos

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Emerald cod chowder with potatoes and tomatillos

Emerald cod chowder with potatoes and tomatillos

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 460 Calories/Serving

15 Minutes

This speedy, one-pot dish is a spin on cioppino and makes a comforting, deeply flavored meal; our precut mirepoix and premade parsley puree simplify prep for a quick, classic fish dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces organic Yukon Gold or other waxy potatoes
  • Fish options:
  • 2 wild cod fillets (about 6 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • ½ cup organic mirepoix (onions - carrots - celery)
  • ½ cup crushed tomatillos
  • 1 organic lemon
  • 2 ounces organic chopped chard or other leafy greens
  • Sunbasket parsley puree (EVOO - spinach - fresh parsley)
  • 1½ teaspoons fish sauce

Nutrition per serving

Calories 460, Total Fat 24g (31% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 700mg (30% DV), Total Carb. 27g (10% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Fish (anchovy)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Start the chowder

Prep and cook instructions are almost identical for all fish options.
  • Scrub or peel the potatoes; cut the potatoes in half lengthwise. Cut each half lengthwise into 1-inch-thick slices, then crosswise into 1-inch cubes.
  • Cut the cod or halibut into 1-inch pieces, the trout into 2-inch pieces; season the fish lightly with salt and pepper.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potatoes and mirepoix, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes. Stir in the tomatillos, 2 cups [3 cups] water, and either ¼ cup [½ cup] white wine (from your pantry) or additional water and bring to a boil, scraping up any browned bits from the bottom of the pot. Reduce to a simmer, add the fish, cover, and cook until the vegetables are tender and the fish is opaque and flaky, 3 to 5 minutes.
While the fish simmers, prepare the lemon.


Prep the lemon; finish the chowder

  • Cut the lemon into wedges for garnish.
To the pot with the chowder, working in batches if needed, stir in the chard and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the parsley puree and half the fish sauce. Season to taste with salt, pepper, and more fish sauce.


Transfer the chowder to individual bowls and serve with the lemon wedges.
Kids Can!
  • Scrub the potatoes.
  • Measure the water for the chowder.
  • Time the cooking.