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Wild Pacific Cod Stew

Last month, we offered 10% off our Pacific Cod, and we were excited that so many of you took advantage of this sale. We are reassured knowing we have customers jazzed about incorporating this healthy and versatile white fish into weekly meals.

We wanted to pass along a few recipes specific to this popular and versatile seafood, hoping that they will inspire you to pull some out of the freezer for later this evening or tomorrow.

If the sun is shining and spring’s brightness is influencing your pallet, try this recipe from our friends at Kimberton Whole Foods: Bacon-wrapped Cod with Cara Cara Orange Salad.

[[ recipeID=recipe-9l4o7xa6b, title=WILD PACIFIC COD STEW ]]


Wild for Salmon Spring 19 Tasting Recipes To try our other recipes from this tasting, check out the Broiled Salmon with Oyster Mushrooms here and the Pacific Cod Piccata here


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If the nice weather is taking its sweet time where you are and you need something a little cozier to get you through these April showers, we recommend Chef Josh’s Wild Pacific Cod Stew. He made this last month at our Spring tasting. Seafood in soup is perhaps a surprise to some, but trust us, it works. And it works well. This is like a clear-broth, tomato-y chowder that warms you all the way down to your toes. Serve with a toasted hunk of sourdough and enjoy!



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  • 2 tablespoons olive oil
  • 1 sweet onion, diced
  • 4 cloves minced garlic
  • 2 stalks celery, diced
  • 1 large green bell pepper, cubed
  • ½ cup dry white wine
  • 1 lemon, juiced
  • 1 tablespoon Italian seasoning
  • ½ teaspoon black pepper
  • 2 cups chicken stock
  • 2 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 lb wild Alaska Pacific Cod from Wild for Salmon
  • Fresh basil as garnish


  1. Heat olive oil in a large pot over medium-high heat. Add onion, and cook 6-8 minutes until translucent, stirring often. Stir in garlic, celery and bell pepper. Reduce heat to medium and cook 5 minutes.
  2. Stir in wine, lemon juice, Italian seasoning, and pepper. Cook 2-3 minutes until most of the liquid is dissolved. 
  3. Stir in chicken stock, diced tomato and tomato paste.
  4. Cook 10 minutes more uncovered, or until bell peppers are just tender.
  5. Cut cod into small, bite-size pieces.
  6. Stir into soup and cook until fish is tender and opaque, about 5 minutes. Serve with basil as garnish.