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Salt Cod Chowder

2 tablespoons Olive oil
2 1/2 cups Sliced white onions
2 tablespoons Slivered garlic
2 medium Poblano or Anaheim chiles - (abt 5 oz) -- stemmed, seeded, and sliced
3/4 cup Diced celery
1/2 teaspoon Fennel seeds
1 cup Dry white wine
7 cups Rich fish, chicken or vegetable stock
1 1/2 cups Halved lengthwise young okra
8 ounces Center-cut salt cod -- prepared
1 cup Seeded, diced tomatoes -- drained if canned
Salt -- to taste
Freshly-ground black pepper -- to taste
Tabasco sauce -- optional
1 1/2 cups Fresh or frozen corn kernels
1/3 cup Chopped cilantro
2 teaspoons Drained capers

To Prepare Salt Cod:
2 cups Water
1 cup Dry white wine
3 Whole cloves
1 Bay leaf

To Prepare Salt Cod: Soak 8 ounces center-cut salt cod in the refrigerator for 2 to 3 days, changing the water at least 2 times each day to reduce saltiness.

Drain and add cod to a small saucepan along with 2 cups water, wine, cloves and bay leaf. Bring to a simmer and cook for 10 to 12 minutes or until cod flakes easily with a fork. Drain and discard cloves and bay leaf.

In a stock pot add oil and saute the onions, garlic, poblanos and celery over moderate heat until crisp-tender. Add the fennel seed, wine and stock and bring to a simmer for 6 to 8 minutes. Add the okra, cod and tomatoes and simmer for 3 minutes. Correct seasoning with salt, pepper, and drops of Tabasco, if desired. Remove from heat and stir in corn, cilantro, optional capers and serve immediately in a warm bowl.

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