Cod Chowder Recipe

Servings: 6
Prep time: 20 minutes
Total time: 2 hours

for the fish stock:
6 thyme sprigs
2 bay leaves
1 rib celery, quartered
1 fish head, gills removed (about ¾ pound|340 grams)
1 fish, bones only
1 garlic clove, smashed
1 leek, light green parts only, roughly chopped
1 medium yellow onion, quartered
1 small bunch flat leaf parsley

for the chowder:
10 ounces|300 grams double smoked slab bacon, diced
¼ cup|60 ml olive oil, divided
1 tablespoon unsalted butter
1 rib celery, finely diced
1 leek stalk, light green only, finely chopped
1 medium white onion, finely diced
3 cups|750 ml fish stock
3 russet potatoes, peeled and diced into 1-inch cubes
3 cups|750 ml heavy cream
1 tablespoon kosher salt
2 pounds|900 grams cod filet, cut into 1 ½-inch chunks
2 ½ cups|6 ounces|160 grams napa cabbage, torn into large leaves
¼ cup|15 grams finely sliced chives

1. Make the fish stock: Place all the ingredients in a large stock pot and cover with 8 cups of water. Bring to a boil over high, then reduce the heat to maintain a simmer. Skim the scum from the surface and discard it as it rises. Simmer for 1 hour. Strain, discarding solids. You should have about 3 ½ cups.
2. Make the chowder: Heat the bacon, 1 tablespoon of olive oil, and butter in a large dutch oven medium-high. Cook until bacon starts to brown and the fat becomes translucent, 4 to 5 minutes. Reduce heat to medium and add in celery, leek, and onion. Cook until soft and fragrant, about 3 minutes.
3. Add the fish stock and potatoes. Bring to a quick boil then reduce heat to medium-low. Simmer until potatoes are fork tender, about 15 minutes. Stir in the cream and salt and cook for 10 minutes more.
4. Gently drop in cod chunks and let cook through, about 5 minutes. Stir in the napa cabbage leaves until they turn bright green and soften, about 2 minutes.
5. Spoon chowder into bowls. Garnish with chives and a drizzle of olive oil.

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