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Cod and Winter Vegetable Chowder
2 slices bacon -- cut crosswise into 1/4" strips (or 1 1/2 tbspns vegetable oil)
2 leeks (abt 1 lb) white part only -- sliced 1/4" thick (or 1 large onion, chopped)
1 pound thin-skinned white potatoes -- unpeeled, diced
2 1/2 cups water
2 cups low-fat milk
1 package frozen broccoli - (10 oz) -- thawed
1 1/2 pounds cod or halibut -- cut into 1" chunks
Salt -- to taste
Freshly-ground black pepper -- to taste
Cook the bacon in a large (5 to 6 quart) pan over medium heat until crisp, 3 to 5 minute. Transfer the bacon to a paper towel and set aside.
Add the leeks and potatoes to the drippings (or substitute oil) and sauté for 2 minutes. Add the water and bring to a boil. Simmer, covered, until the potatoes are almost tender, about 7 minutes.
Add the milk and broccoli and return to a simmer. Stir in the cod and simmer until the fish is just opaque through, 6 to 10 minutes. Season to taste with salt and pepper.
Ladle the chowder into deep bowls, sprinkle with bacon and serve.
This recipe yields 6 servings.