Steps to Make Glazed Alaskan Black Cod Buddakan

Smoky Cod And Parsnip Chowder

1/4 cup dark brown sugar.

Recipe Summary Smoky Cod And Parsnip Chowder

A wonderful New England creation, merging the sweetness of parsnips with a smoky cod broth. Good fish alternatives include haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are good substitutes for the smoked cod. Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available. Great on cool Autumn evenings! Serve with hot, crusty bread and garnish with fresh chives.

Ingredients | Glazed Alaskan Black Cod Buddakan

1 pound cod fillets

½ pound lightly smoked cod, skin and bones removed

½ lemon

1 sprig fresh thyme

1 pound parsnip, chopped

½ pound potatoes

3 tablespoons butter

1 onion, chopped

1 cup milk

1 cup heavy whipping cream

salt to taste

ground black pepper to taste

Directions

If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.

In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.

While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.

In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.

Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.

Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

Info | Glazed Alaskan Black Cod Buddakan

Servings: 7 Yield: 6 to 8 servings

TAG : Smoky Cod And Parsnip Chowder

Soups, Stews and Chili Recipes, Chowders, Fish Chowder Recipes,