Manhattan Cod Chowder

• 4 cod fillets about 1 1/2 pounds, thawed
• 3 cups yams, peeled & cubed
• 1 cup white onion, diced
• 1 cup celery, diced
• 2 tablespoons minced garlic
• 2 tablespoons extra virgin olive oil
• 1 cup water
• 3 cups vegetable broth
• 2 tablespoons tomato paste
• 1 1/2 cups diced tomatoes
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 teaspoons thyme

1. To a large pot add extra virgin olive oil and bring to a medium heat. Add onion, celery, garlic, tomato paste and cook until vegetables soften about 3-5 minutes.
2. Next add water, broth, tomatoes and potatoes. Bring to a boil then reduce to low heat to simmer until potatoes are tender, about 10 minutes.
3. Stir cod with salt, pepper and thyme into the pot and cook another 4-5 minutes.rnTransfer to a bowl and enjoy!

yams, white onion, celery, garlic, extra virgin olive oil, water, vegetable broth, tomato paste, tomatoes, salt, pepper, thyme

Taken from food52.com/recipes/51754-manhattan-cod-chowder (may not work)