Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
If frozen, thaw
Tilapia Fillets (455 g)
and pat dry with a paper towel. Brush fish with
Olive Oil (as needed)
. Sprinkle
Salt (to taste)
and
Ground Black Pepper (to taste)
on each fillet.
Step 3
Lay prepared fish fillets in a baking dish without overlap. Bake for 14 minutes.
Step 4
While fish is baking, add
Chicken Broth (960 mL)
and
Water (960 mL)
in a large sauce pan and bring to a rapid boil.
Step 5
Peel and chop
Carrots (340 g)
and
Yukon Gold Potatoes (455 g)
. Place them in the boiling broth, then reduce heat to medium-high. Cover to cook for 15 minutes or until the vegetables are tender.
Step 6
Transfer vegetables and just enough broth into a blender, add
Fresh Cilantro (1 bunch)
and
White Onions (80 g)
.
Step 7
Blend for 10 seconds or until smooth. Now you've made a wholesome chowder base.
Step 8
Return chowder base into the same sauce pan. Use a fork to break cooked fish into small pieces and transfer fish pieces into the chowder base. Add
Old Bay® Seasoning (to taste)
and stir well. Simmer for 5 more minutes over medium heat.
Step 9
Serve with a squeeze of juice from the
Lemon (1)
. Enjoy!
