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Cod Chowder

Chef.Foodie's picture
Ingredients
  Whole mild flavored white fleshed fish/2 1/2 pounds fillets and 1 pound fish trimmings 3 1⁄2 Pound (Such As Rock Cod, Sea Bass, Or Red Snapper, 1 Whole)
  Water 6 Cup (96 tbs)
  Clam juice 16 Ounce (Two Bottle, 8 Ounce Each)
  Bay leaf 1
  Parsley sprigs 1 Cup (16 tbs) (Lightly Packed For Measuring)
  Garlic 2 Clove (10 gm)
  Onion 1 Large
  Butter/Margarine 1⁄4 Pound (1/2 Cup)
  Celery stalks 2 Large
  Carrots 2 Medium
  All purpose flour 1⁄4 Cup (4 tbs)
  Thin skinned potatoes 4 Small
  Thyme leaves 3⁄4 Teaspoon
  Long grain rice 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Fillet fish (or have it done at the fish market), reserving all trimmings.
Wrap fish fillets and refrigerate.
Place trimmings in an 8-quart kettle; add water, clam juice, and bay leaf.
Bring to a boil over high heat; then cover, reduce heat, and simmer for 1 hour.
Pour through a wire strainer; discard bones, skin, and bay leaf.
Set fish stock aside (you should have about 8 cups).
Rinse and dry kettle.
Insert metal blade.
Chop parsley; set aside.
Mince garlic; leave in work bowl.
Chop onion.
Melt butter in kettle over medium heat; add onion and garlic and cook, stirring, until onion is soft (about 5 minutes).
Meanwhile, change to slicing disc.
Following directions, slice celery, then carrots; add to onion mixture and cook, stirring occasionally, until onion is very soft (about 5 more minutes).
Stir in flour and cook, stirring, for 1 minute.
Gradually add fish stock and cook, stirring occasionally, until mixture boils.
Meanwhile, peel potatoes, then slice.
Add to stock with parsley and thyme.
Bring to a boil over high heat; stir in rice.
Cover, reduce heat, and simmer until potatoes are tender to bite (about 20 minutes).
Change to metal blade.
With a slotted spoon, transfer about a third of the vegetables to work bowl; process continuously until smooth.
Return to kettle.
Cut fish fillets into 1-inch squares; add to kettle, cover, and continue to simmer, stirring occasionally, until fish is opaque throughout (about 10 minutes—prod with a fork to test).
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Fish
Cook Time: 
110 Minutes

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