Cod Chowder With Saffron And Fingerling Potatoes Food

MANHATTAN FISH CHOWDER WITH ROASTED FINGERLING POTATOES AND BACON RELISH

Steps:

• For the broth: Heat the oil in a medium saucepan over medium heat. Add the bacon and cook until golden brown and crispy, stirring occasionally, about 7 minutes. Remove the bacon and reserve for the relish.
• Increase the heat to high, add the onions, celery, and carrots and cook until slightly soft, about 5 minutes. Stir in the garlic and cook 30 seconds. Add the wine and cook until almost completely reduced, and then add the fish stock and bring to a boil. Add the tomato puree to the broth and bring back to a boil. Cook until slightly reduced and thickened, about 10 minutes.
• For the potatoes: Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet, toss with 2 tablespoons of the oil and season with salt and pepper. Roast in the oven until golden brown and just cooked through, turning once, about 15 minutes.
• For the fish: Heat the oil in a large nonstick, oven-safe pan until it shimmers. Season the fish on both sides with salt and pepper and cook until golden brown. Turn over, transfer to the oven, and cook until just cooked through, 8 minutes. Cut crosswise into 4 equal pieces.
• For the relish: Heat the oil in a small saute pan over medium heat. Add the reserved bacon and cook until golden brown. Add the garlic and red chile flakes and cook for 30 seconds. Stir in the parsley and transfer to a small bowl.
• To serve: Ladle the broth into 4 bowls. Place a piece of halibut in the center of the bowl. Arrange 3 potato halves around the fish and garnish with the bacon relish.

POTATO FISH CHOWDER

Steps:

• Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
• Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
• Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
• Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

COD CHOWDER WITH SAFFRON AND FINGERLING POTATOES

Steps:

• Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
• Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
• Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.

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.

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.

COD FISH AND POTATO CHOWDER

Steps:

• In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to caramelize around the edges, 3 to 4 minutes.
• Add the onion and leek and cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes.
• Add the garlic and cook for 1minute, stirring.
• Add the flour and thyme and cook, stirring, until the flour is very light golden, about 2 minutes.
• Add the white wine and whisk to combine.
• Add the fish broth, bay leaf and potatoes and bring to a boil.
• Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20 to 30 minutes.
• Add the milk and cream and cook for 10 minutes.
• Season, to taste, with salt and pepper.
• Add the cod, return the soup to a simmer, and cook until the fish is just cooked through, 1 to 2 minutes.
• Serve immediately in shallow bowls, each garnished with a pinch of parsley and a pat of butter.

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.