Cod Chowder
Total Time: 45 minutes; 20 minutes active
Servings: 4
Staying cozy is crucial for fall. Chowder, fuzzy slippers, and your favorite quilted blanket are necessities for the cold autumn months. Cod Chowder doesn't require exact measurements; it's fuss-free and easy to make. You probably already have these simple ingredients in your pantry. You'll master this recipe so fast, you'll be making chowder all the time to help you hibernate through the winter months.
Ingredients
2 thick slices of bacon, diced
1.5 tablespoons unsalted butter
1/2 pound small Yukon Gold potatoes, peeled and quartered
1 large leek, white and pale-green parts only, finely chopped
2 celery stalks, finely chopped
1/2 bulb of fennel, finely shaved
1/2 tablespoon of flour
1/4 cup cooking sherry
2 cups fish stock
1 bay leaf
2 cups half & half
Sea salt and freshly ground black pepper
1 1/2 pounds skinless true cod cut into large cubes
Chopped parsley for garnish
Hot sauce, Worcestershire sauce, and lemon wedges (for serving)
Directions
In a large dutch oven, cook bacon and render out the fat. With a slotted spoon, scoop out the bacon pieces and reserve for later, leaving just the bacon fat in the pan.
On medium heat, melt in the butter.
Add the potatoes, leeks, celery, and fennel; lightly season with salt and pepper. Cook, occasionally stirring until leeks and fennel are tender, about 5 minutes.
Sprinkle flour over everything, and cook for about 2-3 more minutes.
Deglaze the pan with the cooking sherry. Let the alcohol cook off for 2 minutes.
Add the fish stock and bay leaf.
Slowly stream in the half and half while stirring to incorporate the cream with the stock.
Taste and season with salt and pepper if needed (Some fish stocks are very salty).
Turn the burner down to a low and gentle simmer.
Cook until potatoes are soft, about 30 minutes.
Season cod with salt and pepper and add to the pot.
Let fish gently poach until cooked through, about 5 minute
Season with salt and pepper, if needed, and serve topped with chopped parsley and few dashes of Worcestershire and hot sauce with a lemon wedge and a side of oyster crackers.