Rodney's cod chowder
Rodney Bowers cooks up a taste of home.
SERVES
3
TO
4
Ingredients
- 1 cup cubed yellow fleshed potato
- 1 cup cubed peeled carrot
- 1 cup minced onion
- 1 smashed clove garlic
- 455 grams boneless cod filet, cut Into cubes
- 2 tablespoons butter
- 2 tablespoons plain flour
- 2 cups whole milk
- 1 cup fish (or chicken) stock
- 2 bay leaves
- 1 sprig fresh thyme
- Salt and pepper
- 1 lemon, zest and juice
- 2 tablespoons finely sliced parsley
Directions
- In a large heavy bottom pot on medium-high heat, sweat the onions, garlic, carrots and potato in the butter for three to four minutes, until the onions start to soften.
- Sprinkle the flour in the pot and cook out for four to five minutes.
- Add the milk whisking or stirring quickly until it starts to thicken.
- Add the stock, bay leaves, and fresh thyme.
- Bring to a boil then turn down to a very gentle simmer. Simmer for ten minutes or until the potatoes are tender.
- Stir in the the cod and cook out for another seven to eight minutes.
- Zest and squeeze in the lemon, stir in the parsley.
- Serve with a crusty roll.
