You are here

Cod Chowder

Chef.Foodie's picture
  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

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: 
South American
Cook Time: 
110 Minutes

Rate It

Your rating: None
Average: 4.6 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3371 Calories from Fat 1020

% Daily Value*

Total Fat 116 g177.9%

Saturated Fat 62.9 g314.3%

Trans Fat 0 g

Cholesterol 1307.5 mg435.8%

Sodium 3617 mg150.7%

Total Carbohydrates 253 g84.4%

Dietary Fiber 26.8 g107.1%

Sugars 26.5 g

Protein 326 g651.3%

Vitamin A 620.9% Vitamin C 387.4%

Calcium 122.8% Iron 100.9%

*Based on a 2000 Calorie diet

Cod Chowder Recipe