Tuesday, September 19, 2006

Atlantic Fish Chowder

Atlantic Fish Chowder
Inspired by Elizabeth Baird's Classic Canadian Cooking

Prep time: 10 minutes
Cooking time: 25-30 minutes
Makes 8 -10 servings


4 tbsp butter
1 ½ cup leeks, chopped (white part only)
1 large (¾ cup) onion, chopped
2 large potatoes (1 ½ cups) potatoes, chopped
1 tbsp flour (we added a little more flour at the end because we like our chowder quite thick)
1 lb fish cod, cut in ¾” pieces (make sure to get all the bones out)
½ - ¾ cup smoked cod diced
4 cups fish stock (or water – we forgot about the stock until too late)
Salt & pepper
1 cup milk
1 cup cream


1. Melt the butter in a large heavy bottomed large pot. Add the leeks and onions and sauté over moderate heat until they are translucent (about 4-5 minutes).

2. Add the potatoes and toss. Cook for just a minute or two and add the flour, coating all the vegetables well.

3. Add the cod, cook for a minute and add the fish stock, salt and pepper, stirring well to prevent any lumps. Bring to a boil and reduce the heat to a simmer. Cook for 20 minutes. Do not overcook or the fish will disintegrate.

4. In a separate pot, scald the milk and cream, gently stir into the chowder, taste for seasoning and serve.

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