Smoky Cod and Parsnip Chowder recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Ingredients

1 pound cod fillets
½ pound lightly smoked cod, skin and bones removed
½ lemon
1 sprig fresh thyme
1 pound parsnip, chopped
½ pound potatoes
3 tablespoons butter
1 onion, chopped
1 cup milk
1 cup heavy whipping cream
salt to taste
ground black pepper to taste

Nutrition Info

348.2 calories
carbohydrate: 22.2 g
cholesterol: 101.1 mg
fat: 19.2 g
fiber: 4.6 g
protein: 22.8 g
saturatedFat: 11.6 g
servingSize: -
sodium: 437.4 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.

  2. In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.

  3. While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.

  4. In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.

  5. Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.

  6. Add cod and smoked cod, stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

Recipe Yield

6 to 8 servings

Recipe Note

A wonderful New England creation, merging the sweetness of parsnips with a smoky cod broth. Good fish alternatives include haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are good substitutes for the smoked cod. Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available. Great on cool Autumn evenings! Serve with hot, crusty bread and garnish with fresh chives.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Smoky Cod and Parsnip Chowder, simple recipe Smoky Cod and Parsnip Chowder, recipe Smoky Cod and Parsnip Chowder, recipe Smoky Cod and Parsnip Chowder, Smoky Cod and Parsnip Chowder recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe smoky, , easy recipes , baking , tasty recipe best recipes