Creamy Fish Chowder
A Recipe for 9-12 Months
Posted by Christen Babb
1 tbsp. olive oil
1 small onion, chopped
1 stalk celery, chopped
1 clove of garlic, minced
1 cup organic vegetable stock
4-5 small red potatoes, diced into ¼ cubes
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
8 ounces of fresh tilapia, cut into small chunks
1 cup whole milk
Fresh ground pepper (optional)
Heat olive oil in a large stock pot over medium heat. Add onion, celery and garlic; cook on medium-low heat stirring occasionally, until softened and translucent, about 6-7 minutes. Slowly add stock, potatoes and thyme and bring to a simmer. Cover, reduce heat to maintain a simmer, and cook until the potatoes are tender, 10 to 12 minutes. Add fish and milk and cook on med-low for about 5-6 more minutes. Discard the bay leaf.
Let mixture cool and puree or mash to desired consistency. Distribute evenly amongst ice-cube trays or cupcake tins, dependent upon desired portion.