Fish & Parsnip Chowder
This soup may sound a little strange but its delicious. I had to do some adapting (how unusual is that!). The original recipe called for smoked cod. I'm not sure where you can get that but its not easily acquired around Madison Wisconsin. The fish store didn't have fresh cod either. You don't want to use Atlantic cod anyway because its not on the sustainable seafood guide. Pacific cod is fine but the fish monger didn't have it yesterday. Any mild white fish would work fine.
According to the source recipe, "A wonderful New England creation, merging the sweetness of parsnips with smoky cod. Good fish alternatives include haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are good substitutes for the smoked cod. Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available. Serve with hot, crusty bread and garnish with fresh chives."
Fish & Parsnip Chowder
1 pound fish fillets (I used trout and had to remove the skin), cut into large pieces
1/2 pound smoked trout, skin and bones removed, broken into small pieces (or other mild smoked fish)
1 sprig fresh thyme or 1 teaspoon dried thyme leaves
1 pound parsnip, chopped
1 pound potatoes
2 tablespoons butter
1 onion, chopped
3-4 cups chicken broth
1 1/2 cups milk or cream or a combination (fat free 1/2 and 1/2 works well here too)
salt to taste
ground black pepper to taste
chopped chives
In a large saucepan or kettle, melt 2 tablespoons of butter over medium heat. Add onion, and cook until wilted and golden. Peel the parsnips, and cut them into 1/4-inch-thick slices. Cut the potatoes into 1/2 inch dice (I didn't peel mine). Add the parsnips, potatoes, and 3-4 cups chicken broth. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender. Add the smoked and fresh fish and cream or milk to the vegetables & broth. Simmer gently just until the milk is hot. At this point the fish will be cooked. Season with salt and freshly ground pepper to taste. Just before serving, top each serving with chopped chives.
Adpated from allrecipes.com
According to the source recipe, "A wonderful New England creation, merging the sweetness of parsnips with smoky cod. Good fish alternatives include haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are good substitutes for the smoked cod. Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available. Serve with hot, crusty bread and garnish with fresh chives."
Fish & Parsnip Chowder
1 pound fish fillets (I used trout and had to remove the skin), cut into large pieces
1/2 pound smoked trout, skin and bones removed, broken into small pieces (or other mild smoked fish)
1 sprig fresh thyme or 1 teaspoon dried thyme leaves
1 pound parsnip, chopped
1 pound potatoes
2 tablespoons butter
1 onion, chopped
3-4 cups chicken broth
1 1/2 cups milk or cream or a combination (fat free 1/2 and 1/2 works well here too)
salt to taste
ground black pepper to taste
chopped chives
In a large saucepan or kettle, melt 2 tablespoons of butter over medium heat. Add onion, and cook until wilted and golden. Peel the parsnips, and cut them into 1/4-inch-thick slices. Cut the potatoes into 1/2 inch dice (I didn't peel mine). Add the parsnips, potatoes, and 3-4 cups chicken broth. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender. Add the smoked and fresh fish and cream or milk to the vegetables & broth. Simmer gently just until the milk is hot. At this point the fish will be cooked. Season with salt and freshly ground pepper to taste. Just before serving, top each serving with chopped chives.
Adpated from allrecipes.com
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