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.
SMOKY FISH CHOWDER
This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it's got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can't find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you'll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.
Provided by Melissa Clark
Categories dinner, main course
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 11
Steps:
- In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
- Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
- Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 979 milligrams, Sugar 9 grams, TransFat 0 grams
SMOKED COD CHOWDER
This is great on a cold day, I serve it with a crusty loaf of bread. Very tasty (more-ish)everyone comes back for seconds.
Provided by Julie Dicello
Categories Chowders
Time 1h
Number Of Ingredients 12
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
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. Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available. Great on cool Autumn evenings! Serve with hot, crusty bread and garnish with fresh chives.
Provided by Wendy
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Yield 7
Number Of Ingredients 12
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.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 22.2 g, Cholesterol 101.1 mg, Fat 19.2 g, Fiber 4.6 g, Protein 22.8 g, SaturatedFat 11.6 g, Sodium 437.4 mg, Sugar 5.7 g
CREAMY COD CHOWDER STEW
This fish one-pot with smoked haddock and cod may taste rich, but is actually low-fat and low-calorie - a quick and easy weeknight dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a saucepan of salted water to the boil, add the potato and parsnips, and boil until almost tender - about 4 mins. Drain well.
- Meanwhile, put the fish in a pan where they will fit snugly but not on top of each other. Cover with the milk, poke in the parsley stalks and bring the milk to a gentle simmer. Cover the pan, turn off the heat and leave to sit in the milk for 5 mins. Lift the fish out and break into large chunks. Discard the parsley stalks but keep the milk.
- Put the spring onion whites, milk and flour in a saucepan together. Bring to a simmer, whisking continuously, until the sauce has thickened and become smooth. Turn the heat down, add the drained potatoes and parsnips, the lemon zest and half the juice, and cook gently for 5 mins, stirring occasionally. Stir in the spring onion greens, fish and parsley, and taste for seasoning - it will need plenty of pepper, some salt and maybe more lemon juice from the leftover half. Divide between two shallow bowls, serve with chunks of crusty bread and enjoy.
Nutrition Facts : Calories 443 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 39 grams protein, Sodium 1.9 milligram of sodium
SMOKED HADDOCK CHOWDER
This authentic and easy-to-make soup is a warming treat on a cold evening - serve it with crusty bread
Provided by Thane Prince
Categories Soup, Supper
Time 1h5m
Number Of Ingredients 13
Steps:
- Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
- Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
- Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 363 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 3.42 milligram of sodium
BLACK COD WITH FENNEL CHOWDER AND SMOKED OYSTER PANZANELLA
Provided by Mark Fuller
Categories Milk/Cream Potato High Fiber Dinner Seafood Cod Oyster Fennel Simmer Bon Appétit Pescatarian
Yield Makes 4 servings
Number Of Ingredients 25
Steps:
- For chowder:
- Melt butter in large saucepan over medium-low heat. Add fennel, potato, onion, and leek. Cover and cook until vegetables are just tender but not brown, about 8 minutes. Add flour, bay leaves, and thyme; stir 1 minute. Stir in clam juice, cream, and milk. Simmer until chowder thickens slightly and flavors blend, about 10 minutes. Mix in lemon peel; season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 30 minutes; cover and refrigerate.
- For panzanella and fish:
- Toss celery, shallot, parsley, 1 1/2 teaspoons lemon juice, lemon peel, and smoked oysters in medium bowl. Season celery-shallot mixture to taste with salt and pepper.
- Combine 3 tablespoons butter, thyme, and 3 teaspoons lemon juice in small saucepan. Whisk over low heat until butter melts and sauce simmers; season with coarse salt and pepper. Remove from heat. Melt 2 tablespoons butter in large nonstick skillet over high heat. Sprinkle fish with coarse salt and pepper. Add fish, skin side down, to skillet. Cook until skin is crisp and fish is just opaque in center, drizzling lemon-butter sauce over, 6 to 7 minutes.
- Rewarm chowder over low heat; discard bay leaves. Divide chowder among 4 shallow bowls. Place fish, skin side down, in center of chowder. Stir panko into celery-shallot mixture; spoon over fish and serve.
- Available in the Asian foods section of some supermarkets and at Asian markets.
More about "smoked cod chowder recipes"
SMOKED COD CHOWDER RECIPE: GORDON RAMSAY UNCHARTED SHARES …
From foodsided.com
Estimated Reading Time 3 mins
SMOKED COD CHOWDER - EASY, DELICIOUS AND GLUTEN FREE …
From recipewinners.com
Servings 4Total Time 1 hrCategory SoupsCalories 499 per serving
SMOKED COD AND WHISKEY CHOWDER - COCKLES N' MUSSELS
From cocklesandmussels.com
12 SMOKED COD RECIPES - GIVE ME A FORK
From givemeafork.com
THICK SMOKED HADDOCK CHOWDER RECIPE - BBC FOOD
From bbc.co.uk
CHOWDER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST COD FISH CHOWDER RECIPES | YUMMLY
From yummly.com
COD CHOWDER WITH CRISPY POTATOES AND SMOKY BACON …
From today.com
SMOKED COD AND POTATO CHOWDER | THRIFTY FOODS RECIPES
From thriftyfoods.com
10 SIMPLE SMOKED COD RECIPES THAT YOU’LL LOVE
From gloriousrecipes.com
COD AND CLAM CHOWDER RECIPE - REAL SIMPLE
From realsimple.com
CHOWDER WITH SMOKED COD AND STREAKY BACON RECIPE
From myfoodbook.com.au
SMOKEY COD & CLAM CHOWDER WITH JALAPENO - MSC
From stories.msc.org
SMOKED COD, LEEK AND CORN CHOWDER RECIPE | COLES
From coles.com.au
SMOKY VEGAN CORN CHOWDER WITH POTATOES - THEFIRSTMESS.COM
From thefirstmess.com
SMOKED COD CHOWDER WITH FRESH COD, MUSSELS AND SCALLOPS
From nationalgeographic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love