Cod Chowder Newfoundland Style Food

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.

COD CHOWDER NEWFOUNDLAND STYLE

Steps:

• Cut cod and shrimp into bite-size pieces; set aside.
• In large saucepan, melt butter over medium-high heat.
• Sauté onion, celery, carrot and savory until softened, about 5 minutes.
• Stir in flour. Add stock, salt and pepper; simmer 15 minutes.
• Gently stir in cod and shrimp; simmer just until cod is opaque and shrimp is pink, about 3 minutes. Don't over cook the seafood.
• Pour in milk and cream; heat through.

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.

NEWFOUNDLAND COD CAKES

Steps:

• Mix potatoes, onion, parsley,butter & eggs.
• Stir until thoroughly mixed.
• Add cod, breaking it apart with a fork, mix well.
• Shape mixture into 3" patties.
• Coat with seasoned crumbs.
• In a skillet fry the patties in the oil, 4-5 minutes each side until they are golden brown.