SuperQuick Manhattan-Style Chowder with Tilapia
and Potatoes and Garlic- Tilapia
- Sulphites
- Soy
- Wheat
- Milk
- Sesame
- Wheat
- Gluten
- Tree nuts
- Mustard
- Soy
- Egg
- Fish
- Milk
- Sulphites
- Crustaceans
- May contain traces of allergens
- Peanuts
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Tilapia fillets • Yellow potato • Zucchini • Mirepoix (onion, carrot, celery) • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Parsley • Garlic.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
113 g
Mirepoix
4 tbsp
White Cooking Wine
(Contains: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans, May contain traces of allergens, Sulphites)
2 unit(s)
Garlic, cloves
7.5 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
250 g
Yellow Potato
7 g
Parsley
1 unit(s)
Zucchini
10 g
Cream Sauce Spice Blend
(Contains: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, May contain traces of allergens, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/4-inch pieces.
- To a 5-cup microwaveable container, add potatoes and just cover with water. Season with 1/4 tsp (1/2 tsp) salt. Cover loosely, then microwave for 7-10 min, until tender.
- While potaotes cook, heat a large pot over medium-high.
- Cut zucchini into 1/4-inch half-moons.
- Once hot, add 1 tbsp (2 tbsp) butter, then swirl the pot to melt.
- Add mirepoix and zucchini. Cook for 2-3 min, stirring occasionally, until tender-crisp.
- Meanwhile, peel, then mince or grate garlic.
- Once zuccini has softened, add garlic and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant. Season with salt and pepper.
- Add white cooking wine. Cook for 30 sec, stirring constantly, until mixture is slightly thickened.
- Add vegetable stock powder, 1 1/12 cup (3 cups) water and crushed tomatoes. Bring to a simmer.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper.
- To the pot, add tilapia. Simmer uncovered for 4-6 min, until tilapia is cooked through and opaque.** Using a spatula, break fillets into large pieces. Season with salt and pepper.
- While tilapia cooks, rough chop parlsey.
- Strain potatoes, then stir into chowder.
- Divide chowder between bowls, then sprinkle parsley over top.
