Smoked Cod Chowder Recipes

SMOKED FISH CHOWDER

Steps:

• In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
• In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.

SMOKED COD CHOWDER

Steps:

• 1. Put fish in a deep fry pan with 5 cups water. Boil, reduce heat and simmer 8 minutes, until fish flakes easily. Drain and reserve liquid. Flake fish and throw away bones. ( I pull apart with fingers it just falls into flakes.) leave to cool.
• 2. Put potato, celery and onion in a lge saucepan with 3 cups of reserved liquid. (I like to add a carrot and sweet potato to my chowder, but this is optional) (Reserve rest of liquid if any left.) Bring to the boil than simmer 8 minutes or till tender. set aside. Cool.(I blend or mash the veg in the liquid. It's just a personal preference.)
• 3. Melt butter in a saucepan over low heat, add the bacon and cook 3 min. Stir in the flour, mustard and hot sauce, cook for 1 minute until pale and foaming.
• 4. Remove from heat and stir in the milk slowly, to start, while continuely stirring. Return pan to heat stirring until boils turn heat down and continue to stirr until it thickens (important to keep stirring so it doesn't stick and burn.) Stir into veggies and add any of the liquid if any remains
• 5. Add Parsley and fish, simmer over low heat for 5 minutes or until heated through. Season to taste, Serve with chopped parsley and cream (opt) (I make it a hardier meal by adding corn kernels and peas to the simmer stage.)

SMOKY COD AND PARSNIP CHOWDER

Steps:

• If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
• 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.
• 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.
• 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.
• Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
• 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.