soup

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

  1. 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.

  2. On medium heat, melt in the butter.

  3. 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.

  4. Sprinkle flour over everything, and cook for about 2-3 more minutes.

  5. Deglaze the pan with the cooking sherry. Let the alcohol cook off for 2 minutes.

  6. Add the fish stock and bay leaf.

  7. Slowly stream in the half and half while stirring to incorporate the cream with the stock.

  8. Taste and season with salt and pepper if needed (Some fish stocks are very salty).

  9. Turn the burner down to a low and gentle simmer.

  10. Cook until potatoes are soft, about 30 minutes.

  11. Season cod with salt and pepper and add to the pot.

  12. Let fish gently poach until cooked through, about 5 minute

  13. 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.

Thai Tom Kha Soup With Fish

Total Time: 30 Minutes; 10 minutes active

Servings: 3-4

Translated as boiled galangal, Tom Kha is a famous Thai soup, known for its intensely hot and sour flavors in a rich and creamy coconut-infused broth. Traditionally made with chicken or shrimp, substituting fish allows the intense aromas of the soup to penetrate the protein while quickly poaching it in the soup. Tom Kha is the perfect comforting soup when the leaves begin to change in fall. This soup will warm you up from the inside out through that frigid autumn breeze.

Ingredients

  • 4 cups of chicken stock

  • 1 thumb-sized chunk of galangal, cut into 1/2 in. slices

  • 5 - 10 Thai chilies sliced in half lengthwise

  • 3 stalks of lemongrass, bruised

  • 4-5 kaffir lime leaves (typically found at Asian markets with the herbs, omit if you can’t find this)

  • 1 teaspoon of sugar

  • 1 can of full-fat coconut milk

  • 1/2 tablespoon of Nam Prik Pao (Thai Chili paste in soybean oil)

  • 1/2 small white onion, diced

  • 1 cup crimini mushrooms, sliced

  • 12 ounces of halibut fillets, chopped into bitesize pieces (salmon, catfish, or rockfish are great substitutes)

  • 1 tablespoon of fish sauce

  • 4 tablespoons freshly squeezed lime juice

  • Small bunch cilantro, chopped

Directions

  1. Pour chicken stock into a large pot and bring to a boil.

  2. Infuse the stock with the galangal, bruised lemongrass, kaffir lime leaves (use the back of a knife to bruise the lemongrass and kaffir lime leaves), Thai chilis, and sugar. Simmer for 15 minutes.

  3. Scoop out all the herbs, leaving just the flavored broth.

  4. Reduce heat to medium-low and add the coconut milk.

  5. In a small bowl, add the Nam Prik Pao Thai chili paste and a couple tablespoons of the soup, mix until the paste dissolves. Add the mix to the simmering soup base.

  6. Add the onions and mushrooms. Let simmer for 5 minutes.

  7. Add the halibut chunks and simmer for 4-5 more minutes until the fish is no longer translucent and is cooked through.

  8. Turn off the heat, then season with the fish sauce and lime juice. Be sure to taste! Fish sauce can differ in saltiness. Adjust to your liking by adding more fish sauce for saltiness, lime juice for sourness, or sugar for sweetness.

  9. Serve in individual bowls, and garnish with some chopped cilantro.