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Salt Cod Chowder

chef.tim.lee's picture
Ingredients
  Salt codfish 1 Pound
  Diced onion 1⁄2 Cup (8 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Green pepper 1 Small, diced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Canned tomatoes 2 Pound (2 Cups Or 2 Cans Of 1 Pound Each)
  Tomato juice 12 Ounce (1 1/2 Cup Or 1 Can)
  Condensed tomato soup 1 Can (10 oz)
  Tomato ketchup 1⁄4 Cup (4 tbs)
  Tomato paste 2 Tablespoon
  Bay leaf 1
  Whole cloves 2
  Parsley sprigs 3
  Garlic 2 Clove (10 gm), quartered
  Crumbled dried tarragon 1⁄2 Teaspoon
  Crumbled dried thyme 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Hot pepper sauce 1⁄2 Teaspoon
  Worcestershire 1⁄2 Tablespoon
  Cooked white rice 1 Cup (16 tbs)
Directions

Soak cod overnight.
Bring to a boil with fresh water 4 times, washing cod several times as water is being changed between boilings.
Saute onion, celery, and green pepper in butter for about 5 minutes.
Add next 6 ingredients with spice bag and boil vigorously for 20 minutes.
Add paprika, hot pepper sauce, Worcestershire, and cod which has been flaked.
Cover and simmer for 15 minutes.
Remove spice bag and, just before serving, add cooked rice.
Serve garnished with salted whipped cream and a sprinkling of chopped parsley, if desired.
Makes 8 servings.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Cod
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes
Servings: 
8

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