Cod Chowder For Two Food

NEWFOUNDLAND COD CHOWDER

Steps:

• In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp.
• Chop the cooked bacon coarsely and set aside.
• Drain off all but 1 tablespoons bacon fat from saucepan.
• Add onions and savory to the saucepan. Cook, stirring occasionally, for 5 minutes or until softened.
• Add potatoes, carrots, water and salt.
• Bring to boil. Cover; reduce heat and simmer for about 20 minutes or until tender.
• Add the cod chunks; simmer for about 5 minutes or until fish flakes easily.
• Add milk and pepper, heat through.
• Serve in bowls and garnish with the bacon and chives.

COUNTRY FISH CHOWDER

Steps:

• In a large saucepan, cook onion and bacon over medium heat until bacon is crisp; drain. Add milk, corn, clams, potatoes, butter, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes., Stir in fish and heat through. Ladle into bowls. If desired, top with bacon and chives.

FISH CHOWDER

Steps:

• In a large saucepan, saute bacon and onion until tender. Add the water, potato, seafood seasoning, salt and pepper. Bring to a boil. Reduce heat; place fillet on top. , Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Stir in milk and butter; heat through. Flake fish into pieces before serving.

CODFISH CHOWDER

Steps:

• Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
• Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

CREAMY COD CHOWDER STEW

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.

NEW ENGLAND COD CHOWDER WITH GARLIC-PARSLEY CROUTONS

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: garlic, parsley Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut ciabatta into 1/2" cubes.Mince garlic.Stem and mince parsley.Peel and cut potatoes into 1" dice.Trim ends off celery and cut into 1/4" dice.Peel and cut shallot into 1/4" dice.Pat cod dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. 2 Bake the Croutons Add cubed ciabatta, half the garlic (reserve remaining for chowder), and 1 Tbsp. olive oil to prepared baking sheet. Toss to coat.Spread into a single layer. Bake in hot oven until golden brown and crunchy, 7-10 minutes.Sprinkle baked croutons with half the parsley (reserve remaining for garnish) and set aside.While croutons bake, cook cod. 3 Cook the Cod Place a large non-stick pan over medium-high heat.Add 2 tsp. olive oil and cod to hot pan. Cook until browned and cod reaches a minimum internal temperature of 145 degrees, 2-4 minutes per side.Transfer cod to a plate. Rest 5 minutes, then break cod into large pieces.Reserve pan; no need to wipe clean. 4 Start the Chowder Return pan used to sear cod to medium heat with 1 Tbsp. olive oil. Add potatoes, celery, shallot, and remaining garlic to hot pan and cook until aromatic, 1 minute.Add white wine and 2 cups water, increase heat to medium-high, and bring to a low boil. Cover and cook 5 minutes.Remove cover and cook until potatoes are tender, 5-7 minutes. 5 Finish the Chowder Add cream, corn, 1/4 tsp. salt, and 1/4 tsp. pepper to pan. Return to a boil and cook until slightly thickened, 2-3 minutes.Remove from burner and stir in cod.Plate dish as pictured on front of card, garnishing with croutons and remaining parsley. Bon appétit!

NEW ENGLAND FISH CHOWDER

Steps:

• Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
• Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
• Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
• Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
• Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
• When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
• Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
• Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
• Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
• Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
• Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
• Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

SUMMER CORN AND COD CHOWDER

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

COD CHOWDER FOR TWO

Steps:

• In a large saucepan, over medium-low heat, melt butter and saute onion, celery, carrots and mushroom slices until veggies are tender; stir occasionally, will take from 5 to 10 minutes.
• Add potato and water; cover and cook for 5 minutes or until potatoes are just tender.
• Add milk and corn to the pot, along with salt and pepper; bring to a boil.
• Reduce heat to a simmer and add fish; cover and cook for about 5 minutes or until fish easily flakes with a fork; do NOT let it return to a boil.

COD CHOWDER

Steps:

• Heat a heavy pot over medium heat and add the bacon.
• Cook until the bacon is golden brown and crispy, about 10 minutes.
• With a slotted spoon, remove the crispy bits and reserve, leaving the fat in the pot.
• Add the onion, celery, thyme and bay leaf to the pot and cook, stirring occasionally, for 8 to 10 minutes, until the vegetables are softened but not browned.
• Sprinkle in the flour and cook, stirring, another 2 minutes.
• Add the potatoes, chicken broth and clam juice and bring to a boil.
• Reduce heat to low and simmer until the potatoes are tender yet still firm, 5 to 7 minutes.
• Season with salt and pepper.
• Add the cod and corn. Do not stir.
• Cook for 5 minutes.
• Remove the pot from the heat, cover and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
• Return chowder to heat and stir in the half-and-half, gently to avoid breaking the fish into small pieces.
• Season to taste. Bring chowder to serving temperature over gentle heat, uncovered.
• Sprinkle reserved crisped bacon on top and serve.

CREAMY FISH CHOWDER

Steps:

• Serve and enjoy.