Soup’s on! Its been a while since I’ve posted any soup recipes here. I suppose its all the warm weather we’ve been having lately. But, getting back to basics, here’s a Cod fish chowder that can also be made using haddock or pollack, or any light, firm-fleshed fish.
here’s what you’ll need:
1 pound cod fish cut into pieces
2 slices of thick cut bacon
1 russet potato diced
2 celery stalks chopped
2 carrots chopped
3 cups of fish stock… you do have fish stock yes?
1 cup whole milk
1 garni boquet of: thyme and parsley
melt a little butter in a large pot and start browning the bacon. Add the fish stock, garni, potato and cook a few minutes until the potato starts to soften. Then add in the celery and carrots and let them cook a few minutes. Then, add in the fish and cook until the fish just cooks through and firms up becoming opaque.
Gently stir in the milk, add a touch of salt, and remove from the heat.
Let stand until the milk heats up then ladle into nice heavy bowls and I like to garnish with oyster crackers.. and a blue point lager.
Haddock is a popular, plentiful, meaty, tasty, fish that is a good choice on our sustainability scale. Grill it, broil it, fry it, poach it, bake it, but we will make it steamed so that we highlight the mildness of the fish in comparision to the bold flavor of the salsa. So, don’t use too much salsa, a little goes a long way as far a flovoring the fish is concerned.
Here’s what you’ll need:
2 lbs local haddock fillets
steam the fillets. I use a bamboo steamer rack in my wok to lay out the fillets. Keep an eye on them they steam quick.
For the salsa:
2 cups Corn
2 Poblano Chilies
1/2 Red Onion
1/3 Cup Chopped Cilantro
½ Lime’s Juice
Sea Salt and Pepper to Taste
Take two cups of cooked corn and add finely dice Poblano peppers, onion, and jalapeños. Toss in the cilantro, and squeeze the juice of half a lime and then add some sea salt and a little pepper to taste.
Save the other half of the lime for tequila shots!
Haddock is a nice catch of a fish. I usually find them up by Long Island sound. They range in size from 12 inch to about 30 inch, and they yield some really nice fillets
Fresh haddock has a clean white flesh with a nice healthy sheen to it. Its freshness can be determined by how well it holds together, as a fresh fillet one will be firm to the touch; also, fillets should be translucent, older fillets have a chalky dull hue to them.
3/4 cup milk
2 teaspoons sea salt
3/4 cup frsh from the bakery bread crumbs
1/4 cup grated Romano / Parmesan cheese
1/4 teaspoon ground dried thyme
4 haddock fillets
Start with the pre-heating – preheat oven to 500 degrees F nice and hot. Then, in a small bowl, combine the milk and salt, the wet bowl. In another bowl, mix together the bread crumbs, Parmesan cheese, and thyme, the dry bowl. I usually use a shallow wide bowl for this… I’m just sayin’.
Dip the haddock fillets in the milk, then firmly, yet gently, press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
Remember these cook quickly so get most of your sides prepped ahead…