Codfish and Potato Chowder (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Ingredients:
4 ounces bacon, diced |
1 large onion, finely chopped |
1 leek, white and light green parts only, minced |
2 teaspoons minced garlic |
4 tablespoons all-purpose flour |
1 1/2 teaspoons fresh thyme leaves |
1 cup dry white wine |
6 cups fish broth or bottled clam juice |
1 bay leaf |
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch cubes (about 4 cups or 2 large potatoes) |
2 cups milk |
1 cup heavy cream |
salt and freshly ground white pepper |
1 1/2 pounds cod fillets, skinless and boneless, cut into 1-inch cubes |
1 tablespoon finely chopped parsley leaves, for garnish |
butter, for garnishing bowls |
Directions:
1. In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to caramelize around the edges, 3 to 4 minutes. Add the onion and leek and cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes. Add the garlic and cook for 1minute, stirring. Add the flour and thyme and cook, stirring, until the flour is very light golden, about 2 minutes. Add the white wine and whisk to combine. Add the fish broth, bay leaf and potatoes and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20 to 30 minutes. Add the milk and cream and cook for 10 minutes. Season, to taste, with salt and pepper. Add the cod, return the soup to a simmer, and cook until the fish is just cooked through, 1 to 2 minutes. Serve immediately in shallow bowls, each garnished with a pinch of parsley and a pat of butter.
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