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Fresh Cod Chowder |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Posted: 18 March 2013 at 17:30 |
Trust Friend Wife to come down with a weird illness. We though, a bit more than a week ago, that she might be coming down with that bug that’s been going around. This turned into what appeared to be swollen glands. By Monday, last week, she could barely swallow. The doctor’s conclusion: Abscessed salivary glands. I mean, who’s ever even heard of that. Between the illness and the antibiotics, she had little appetite, and wasn’t able to chew real good anyway. She’s been living on Jell-O and soup all week. Both because she was getting tired of chicken soup, and because I felt she needed to get something at least semi-solid into her system, I put this together tonight. Came out really nice, and will likely become part of our regular soup repertory: Fresh Cod Chowder In a large kettle combine two cups of fish stock with two cups white wine, along with about a dozen peppercorns, half a chopped onion, a piece of celery, a red chili, and salt and pepper. Let this steep to develop the flavors, and strain, reserving the broth. Return the broth to the kettle. Bring the broth to a simmer and poach 1 ½ lbs cod filets until just cooked through. Remove from the broth and set aside to cool. Meanwhile, fry four slices thick cut bacon until crisp. Remove to drain. In the grease remaining sauté ½ a red bell pepper and a medium onion, chopped, until soft. Peel and dice two medium potatoes. Cook them in the broth until tender but not falling apart. Flake the cod. When the potatoes are tender, transfer the onion/pepper mix to the kettle. Add the cod. Taste and adjust seasonings. I needed a bit more salt, plus perked it up a bit with a little harissa. Bring just to the simmer and add one cup of heavy cream. Bring the soup back up to heat, but do not let it boil. Friend Wife does not handle corn, so we leave it out of most things. Otherwise I’d have added about a cup of corn kernels to the sautéing onions and peppers a couple of minutes before they were done. |
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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That sounds good. All this talk about cod fish around here lately... It's a good thing!
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Hungry
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gonefishin
Master Chef Joined: 20 September 2012 Status: Offline Points: 1778 |
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Nice recipe!
I made something like this the other day at work. I was making Chowder (pretty much same way) and used Cod, Clam and Shrimp...gotta love Cod Fish! Thanks for sharing! I think I may make this tomorrow for the wife and kids. |
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Enjoy The Food!
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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It's actually a variation of my oyster stew recipe, Dan. I just didn't think she was quite up to oysters just yet; the antibiotics are really doing a number on her stomach.
Soon as she's cured, though, were going to celebrate with crab-stuffed shrimp.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Brook. Great cod chowder recipe .. Thanks for posting. Shall be preparing later this week. Marge
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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All this talk about cod fish around here lately...
For sure, Rod. But it only makes sense: Cod is tasty, in season, very versitile, and inexpensive.
That last can't be stressed enough, as, costwise, fish is the new filet. Let's face it, 25 bucks a pound for things like sea bass is out of most people's reach. But cod is affordible.
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