CookEat Recipe
Fish Chowder
Cod and potato chowder thickened with milk and flour in an aromatic broth made from fish heads or trimmings.
Method
Steps
Step 1
Have the raw cod heads, bones and edible stock trimmings ready for the broth, with a separate 454 g fresh raw cod piece for the soup.
Step 2
Use 28 g ready-to-eat lean salt pork.
Step 3
Combine 2,800 mL water with one sliced carrot, the first onion and leek, one celery branch, two parsley branches, half a garlic clove, the first quarter-teaspoon thyme, half a bay sprig, two cloves, one tablespoon salt and half a teaspoon white pepper.
Step 4
Cover and gently boil thirty minutes.
Step 5
Add the cod stock material, cover and slowly cook thirty more minutes.
Step 6
Strain cleanly, keeping fish bones and first roots/aromatics out.
Step 7
Very finely chop second onion, two additional leeks and the 28 g ready-to-eat salt pork.
Step 8
Brown lightly in 14 g butter in a separate pan, constantly mixing with a wooden spoon.
Step 9
Add the same strained broth and stir.
Step 10
As it boils add four medium raw peeled potatoes cut small dice; cover and boil twenty minutes.
Step 11
Add the second saltspoon thyme (a quarter teaspoon) and the separate 454 g fresh raw cod cut into very small dice; boil for five minutes.
Step 12
Dilute 57 g flour in 355 mL fresh milk, then briskly stir that slurry into the chowder.
Step 13
Add the separate half teaspoon salt and quarter teaspoon white pepper. Simmer for five more minutes, until the thickest cod pieces reach 70 °C.
Step 14
Pour into a hot tureen, sprinkle with chopped parsley and serve.
Step 15
Cool and refrigerate leftovers promptly.
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