Friday, January 25, 2008

Smoked Cod & Lobster Chowder

It is a chilly day, the perfect time for some comfort food, such as a nice chowder. And now I have a new chowder to try and share with you.

I previously posted about how Chef Paul O'Connell of Chez Henri in Cambridge will be attending the Taste of the NFL, an annual event where a chef is invited to represent each NFL team. The event is held on the eve before the Superbowl. Each chef cooks up a special dish and the public is invited to taste all of these culinary delights. All of the ticket proceeds go to charity, to America’s Second Harvest, a national anti-hunger clearinghouse that funnels money to organizations across the country who feed the needy.

Chef O'Connell will be making Smoked Cod & Lobster Chowder with Chile-Lime Butter. Now that certainly sounds very delicious to me. I love chowder, especially seafood chowders, and it is great winter dish.

To my good fortune, Chef O'Connell has generously provided me with a copy of his recipe to share with my readers. Enjoy!

3 lb. Smoked Cod
1 lb. Cooked Lobster meat
1lb. Butter, unsalted
2 cups. Onion, minced
2 cups Leek, 1/4" dice
2 ea. Bay Leaf
2 tsp. Fresh thyme, picked and minced
6 cups Potatoes, peeled and 1/2 " dice (yellow potatoes like yukon)
1 cup white wine
5 cups fish fume
5 cups heavy cream
Sea salt and pepper to taste
Chopped parsley
8 tbs. Lime-chile butter

1. Rinse the smoked cod in cold water for one hour. Pick through the lobster meat and cut into 1/2-inch pieces.
2. Place the butter in a large casserole over medium heat. Add the onions, leeks, herbs and potatoes and cook until the onions are soft and sweet stirring occasionally so as to not let anything brown.
3. Add the white wine and heavy cream and bring to a boil for 2-3 minutes.
4. Add the fish fume and the smoked cod and simmer until the cod is tender.
5. Add the lobster and season with salt and pepper.
6. Ladle into bowls and garnish with chopped parsley and the chile-lime butter. Serves 8 people

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