Smoky Cod and Parsnip Chowder You Have To Try

Monday, July 5, 2021

Smoky Cod and Parsnip Chowder

"A notable New England introduction, merging the wonder of parsnips with a smoky cod broth. Good fish alternatives encompass haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are excellent substitutes for the smoked cod. Use 1 half of pounds clean cod alone if no gently smoked fish is available. Great on cool Autumn evenings! Serve with hot, crusty bread and garnish with sparkling chives."

Ingredients :

1 pound cod fillets
1/2 pound lightly smoked cod, skin and bones removed
half of lemon
1 sprig sparkling thyme
1 pound parsnip, chopped
half of pound potatoes
three tablespoons butter
1 onion, chopped
1 cup milk
1 cup heavy whipping cream
salt to taste
ground black pepper to flavor

Instructions :

Prep :	Cook : 7M	Ready in :

If the smoked cod has a sturdy smoky flavor, soak it in water for half-hour, drain, and rinse.
In a big saucepan, cover the cod and smoked cod with water, and upload the juice of 1/2 a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for eight to ten minutes, or until the fish is just cooked and smooth. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, ruin it into huge chew-sized portions. Set apart.
While the cod is cooking, peel the parsnips, and reduce them into 1/four-inch-thick slices. Peel the potatoes, cut them into 1/2 inch cube, and place them in a bowl of water to prevent discoloring.
In a massive saucepan or kettle, soften 2 tablespoons of butter or margarine over medium heat. Add onion, and cook dinner till wilted and golden. Add the parsnips, potatoes, and three cups of the reserved poaching liquid. Bring the mixture to a boil, reduce warmth, and cover. Simmer for 15 minutes, or till the greens are smooth.
Heat the milk and cream in a small saucepan. Do no longer boil. Stir to the vegetable combination.
Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just earlier than serving, stir in closing tablespoon of butter. Top each serving with freshly floor pepper and chives.

Notes :

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