A nice hot bowl of chowder is just the thing to warm up a cold day.
1 pound (500 g), salt cod fillets
4 oz (120 mL), bacon
1 tsp (5 mL), chopped garlic
1 medium onion, small diced
3 celery ribs, small diced
1/2 Tbsp (7 mL) fresh thyme chopped
1/2 Tbsp (7 mL) fresh oregano or basil
1/2 Tbsp (7 mL) chopped chives or green onions
2 each, potatoes diced
4 cups (1 L) fish stock
2 cups (500 mL) diced tomatoes
1 Tbsp (15 mL) tomato paste
Season to taste with pepper and possibly adjust salt if needed
Soak the salt cod in water overnight changing the water two to three times to remove access salt. Peel and dice the potatoes. Dice the bacon into 1/4 inch pieces. Sauté the bacon in a medium pot, add the onions and celery and continue to sauté until translucent. Add the fish stock and potatoes, tomatoes and bring to a boil. Drain the salt cod and flake into pieces removing any bones. Add the salt cod, tomato paste and simmer for 15 minutes. Finish the chowder with the fresh herbs and pepper. Adjust salt if needed.
Note:
1. You can add any other types of seafood to add variety if you like.
2. If you use dried thyme add it in with the onions and celery.
Makes 10 servings.
Recipe By: Chef Sean Doucet