This is my first time participating in Kitchen Play’s Progressive Party and I’m happy to be be bringing some of this delicious Italian Fish and Potato Stew made with this month’s featured ingredient – potatoes.

When I initially started thinking about creating a soup with potatoes, I immediately started thinking of creamy soups. I might be in the minority here, but I don’t get excited about creamy soups. Then I remembered that most chowders, specifically my favorite type of chowder – Manhattan style – usually have potatoes in them. Ding ding ding! Since I had a nice piece of cod in the freezer already, I picked up some red and white potatoes along with a few other ingredients and put together this comforting, straight forward soup that was enjoyed on a dreary rainy afternoon.

This Italian Fish and Potato Stew is actually inspired by a stewed cod fish dish my grandfather makes every Christmas Eve. It’s hearty, and perfectly satisfying. It’s chock full of good clean vegetables like potatoes, celery, onion, tomatoes and garlic. I brightened it up a bit with a little clam juice and fresh squeezed lemon. At the end I threw in some roughly chopped green and kalamata olives along with the chunks of fish. It is absolutely delicious, and incredibly good for your health and for your soul.

I chose white and red potatoes for the soup because I knew they would hold up well in the hot liquid. I diced the potatoes just small enough so that they would cook up at close to the same rate as the other veggies in the soup. Adding potatoes to a healthy soup like this is a great way to add a little extra nutrition, since they are naturally fat free, high in vitamin C and great sources of fiber and potassium.

Now that is my kind of soup.

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Kitchen Play – Italian Fish and Potato Stew

• Author: Aggie's Kitchen
• Category: Fish
• Method: Stovetop
• Cuisine: Italian

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Ingredients

• 1 tablespoon olive oil
• 1 onion, small dice
• 3 garlic cloves, minced
• 2 celery stalks, small dice
• 2 red potatoes, small dice
• 1 large white potato, small dice
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon dried oregano
• pinch salt and pepper
• 1 28 oz can of Italian diced tomatoes
• 1 8 0z bottle of clam juice
• 4 cups of broth (chicken or vegetable – I used 4 cups water swirled from tomato can and added a tablespoon vegetable bouillon)
• juice from 1 large lemon
• 1 1/2 lbs fresh or frozen cod fish (or any other firm white fish), cut in 1″ – 1 1/2 ” pieces
  handful of roughly chopped green and kalamata olives
• additional salt and pepper, to taste

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Instructions

1. In a large soup pot, heat oil and add onion, garlic, celery and potato. Season with thyme, oregano, salt and pepper. Saute for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and broth. Bring to a boil and then let simmer for about 20 minutes, until potatoes are soft. Add pieces of fish and olives to soup and gently stir. Continue to cook for another 15-20 minutes until fish is cooked through. Taste for salt and pepper and adjust accordingly.
2. Serve with whole grain bread, crackers or on it own.

Stay inspired to include potatoes into your diet by checking out the US Potato Board’s Facebook page or by signing up for the US Potato Board weekly recipe email here.

The post Kitchen Play – Italian Fish and Potato Stew appeared first on Aggie's Kitchen.

I don’t know about you but I think I’m finally feeling normal again after eating like a little piggie last week over the holiday. It’s hard to resist what’s in front of you when you love food right? My problem isn’t always the ‘choices’ that I make…it’s how much of the choice (good or bad!) that I eat! Portion control has never been a strength of mine.

So this past Sunday, I declared this week to be ‘clean eating week’. When I talk about clean eating, I’m not talking about any type of diet per se…I’m talking about how I like to eat, which is as whole, natural and nutritious as possible. Basically, lots of fruits and veggies, whole grains, beans, water, and fish (or other lean proteins). It’s pretty straight forward really if you think about it, and nothing you haven’t heard before. After a few days of filling yourself up on the good stuff (and watching your portions of course), your body should be happy again. And yes, I’m resisting my coveted nightly glass of red wine this week…sigh.

I made this chili in my slow cooker a couple of weeks ago and thankfully froze a few portions in tupperware. Soup and chili can be such saviors when you’re really trying to watch what you eat. It’s a cinch to put together and you can pretty much cram as many veggies as you can tolerate in one batch. I loved this chili made with pumpkin, it was different and what made it even better for me was the dollop of Greek yogurt (or sour cream) at the end. It gave it the perfect creamy texture and flavor. My husband wasn’t such a fan of this chili, he couldn’t get over the pumpkin factor…and he also insisted on skipping the essential dollop of cream at the end…oh well, more for me in the freezer!

Hope you are having a great week!

Slow Cooker 3-Bean Pumpkin Chili

Ingredients:

• 3 garlic cloves, minced
• 2 teaspoons olive oil
• 1 large onion, chopped
• 1 – 2 sweet yellow or orange pepper, chopped
• 3 cups broth (vegetable or chicken)
• 3 cans beans of your choice (I used mayocoba, red and pinto beans, would be great with black beans), rinsed and drained
• 1 can pure pumpkin
• 1 can diced tomatoes, undrained
• 2 teaspoons chipotle chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 2 teaspoons oregano
• good pinch salt and pepper
• Greek yogurt or sour cream, for serving

Directions:

1. Add garlic and olive oil to slow cooker and turn on high while you are chopping your vegetables. Add all ingredients to slow cooker and stir to combine. Place lid on tightly and cook for 4-5 hours or until heated through.
   Taste for salt and pepper before serving.
2. Serve chili with a dollop of Greek yogurt or sour cream for a creamy finish…highly recommend it!

Adapted from Black Bean and Pumpkin Chili from Real Mom Kitchen

Follow Aggie’s Kitchen’s board Slow Cooker Goodness on Pinterest.

The post Slow Cooker 3-Bean Pumpkin Chili appeared first on Aggie's Kitchen.