Recipe for cod and smoked trout chowder
Serves 4 with leftovers
1tablespoon butter1large leek, finely chopped2carrots, finely chopped1stalk celery, finely chopped2bay leaves3sprigs fresh thyme¼cup flour½cup white wine4cups chicken stock1russet (baking) potato, cut into ½-inch pieces3cups whole milkSalt and pepper, to taste1½pounds skinless, boneless cod (or hake, haddock, pollock, or another white fish), cut into 1-inch pieces8ounces smoked trout, skinned and flaked2tablespoons chopped fresh parsley
1. In a saucepan over medium-high heat, melt the butter. Add the leek, carrots, celery, bay leaves, and thyme. Cook, stirring occasionally, for 5 minutes or until the leeks soften.
2. Sprinkle the flour on the vegetables and cook, stirring with a spoon, for 3 minutes or until the flour begins to smell toasted.
3. Add the wine and stock. Cook, stirring, until the mixture comes to a boil. Let it simmer, stirring occasionally, for 2 minutes.
4. Add the potato, milk, salt, and pepper. Return the chowder to a boil. Lower the heat and simmer gently for 10 minutes or until the potatoes are tender.
5. Add the white fish to the pot. Spoon the hot liquid over it, cover, and simmer 3 minutes.
6. Add the trout, cover, and simmer 3 minutes more.
7. Remove the bay leaves and thyme from the pan. Taste for seasoning and add more salt and pepper, to taste. Set aside 2½ cups chowder for the pie.
8. Sprinkle the chowder with parsley and serve with oyster crackers or warm rolls. Sydney Oland
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