SMOKEY COD AND PARSNIP CHOWDER
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.
- 1 pound cod fillets
- 1/2 pound lightly smoked cod, skin and bones removed
- 1/2 lemon
- 1 sprig fresh thyme
- 1 pound parsnip, chopped
- 1/2 pound potatoes
- 3 tablespoons butter
- 1 onion, chopped
- 1 cup milk
- 1 cup heavy whipping cream
- salt to taste
- ground black pepper to taste
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.
Servings Per Recipe: 7 ,Amount Per Serving :,Calories: 348 ,Total Fat:0.678 oz ,Cholesterol:0.055 grain ,Sodium:0.238 grain ,Total Carbs:0.784 oz ,Dietary Fiber:0.162 oz ,Protein:0.805 oz ,
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