Smoky Cod and Parsnip Chowder

Name: Smoky Cod and Parsnip Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps butter; 227 grams lightly smoked cod, skin and bones removed; 454 grams cod fillets; 1 sprig fresh thyme; 8 servings ground black pepper to taste; 237 milliliters heavy whipping cream; 1 lemon; 237 milliliters milk; 1 onion, chopped; 454 grams parsnip, chopped; 227 grams potatoes; 8 servings salt to taste

You can never have too many main course recipes, so give Smoky Cod and Parsnip Chowder a try. This recipe serves 8. Watching your figure? This gluten free and pescatarian recipe has 295 calories, 18g of protein, and 17g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of thyme, lightly cod, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.

Ingredients you will need

Water

Cod

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.

Ingredients you will need

Juice

Lemon

Thyme

Water

Fish

Cod

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Fish

Equipment you will use

Bowl

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.

Ingredients you will need

Parsnip

Potato

Water

Cod

Equipment you will use

Bowl

In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add onion, and cook until wilted and golden.

Ingredients you will need

Onion

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.

Ingredients you will need

Vegetable

Parsnip

Potato

Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.

Ingredients you will need

Vegetable

Cream

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Ground Black Pepper

Butter

Chives

Salt

Cod

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

3Tbsps

butter 227grams

lightly smoked cod, skin and bones removed 454grams

cod fillets 1sprig

fresh thyme 8servings

ground black pepper to taste 237milliliters

heavy whipping cream 1

lemon 237milliliters

milk 1

onion, chopped 454grams

parsnip, chopped 227grams

potatoes 8servings

salt to taste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.