Hy-Vee’s Responsible Choice seafood initiative responds to a growing interest among eaters in knowing where their food comes from, as well as our commitment to healthy oceans to ensure a bountiful supply of seafood for generations to come.
When they choose seafood from Alaska, consumers can feel 100 percent confident about the fish. It’s written into the state’s Constitution that the fishing industry, Alaska’s largest private-sector employer, use sustainable practices to ensure a plentiful supply of fish and healthy oceans for many years to come.
The fisheries live and die by that principle. Some of the best fish to come out of Alaska is Hy-Vee’s Responsible Choice cod. It’s a mild white fish that many people are familiar with, most of the fish sandwiches out there are cod, and one that Hy-Vee frequently features in the seafood case.
Andrew Kintigh here:
The spring and summer growing season is just around the corner, meaning more locally produced vegetables will be available in the produce section at local Hy-Vee stores.
Some examples: We’ll soon be featuring Foxx tomatoes grown in Grimes, as well as organic produce and vegetables grown right here in Iowa. We also have relationships with Deardorff corn out of Adel, Grady’s tomatoes from Carroll and Mariposa Farms herbs from Grinnell, among others.
Different stores carry different local foods, so be sure to check your produce aisle to find what’s being grown near your back yard.
This Moroccan Cod Stew is a good, versatile recipe you can make their own by adding almost any kind of locally grown vegetable – peppers, Brussels sprouts, sweet potatoes, English cucumbers, summer squash, zucchini and green beans are some good choices.
The broth is very forgiving, and it’s also light. You may not think about stew as a summer recipe, but especially when locally grown produce is added, it just screams spring and summer.
If you’re adding to the recipe, you may have to throw in some extra vegetable stock, depending on how thick of a stew you want. Also, be sure to think about cooking times. Throw in the root vegetables in the beginning and the fresher vegetables at the end so they’ll be crisp and retain their taste.
Pair this with a nice salad with local greens and tomatoes, and you’ve got a meal you can feel good about eating.
Moroccan Cod Stew with Chickpeas
All you need:
- 2 tbsp coconut oil
- 2 large leeks, white and light green parts only, cut in small dice (choose locally sourced leeks if possible)
- 4 cloves garlic, minced
- 1 tbsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp ground turmeric
- 1/4 tsp ground cayenne pepper
- 1/2 tbsp brown sugar
- sea salt and black pepper, to taste
- 2 (14.5 oz each) cans fire-roasted diced tomatoes
- 2 cups vegetable broth
- 1 1/4 pounds Alaska cod fillet, cubed
- 1 (14.5 oz) can chickpeas, drained and rinsed
- 2 cups rough chopped kale greens (choose locally sourced kale if possible)
- 1/2 cup sliced almonds, toasted
All you do:
- Heat the coconut oil in a large soup pot over medium heat. Add the leeks and cook until softened. Add garlic, cinnamon, cumin, coriander, turmeric and cayenne pepper; sauté for 1 minute.
- Add brown sugar and season to taste with salt and pepper. Add tomatoes and vegetable broth and bring the soup to a simmer. Add cod and chickpeas and simmer until all are tender, 4 to 5 minutes.
- Add the kale greens to the pot and cook for 1 minute or until just wilted. Season with salt and pepper and top with toasted almonds.