Servings: 4+
Preheat:
Prep Time:
Source: https://www.finecooking.com/recipe/creamy-cod-leek-chowder
Fresh dill and cod take the place of parsley and clams, making this chowder taste deliciously different from the summer stalwart. For a soup so rich and satisfying, it comes together surprisingly quickly.
Ingredients:
3 Tbs. unsalted butter, softened
2 Tbs. all-purpose flour
1 Tbs. vegetable oil
1 large carrot, coarsely chopped (about 1 cup)
1 large russet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1 large leek, trimmed, white and light-green parts halved lengthwise, then cut crosswise into 1/4-inch slices (about 2 cups)
1 Tbs. finely chopped garlic
1 cup dry white wine
1 quart good-quality seafood stock or clam juice
1/2 cup heavy cream
1 large bay leaf
1 large sprig fresh thyme
Kosher salt and freshly ground black pepper
1-1/2 lb. cod or snapper, cut into 2-inch pieces
1 Tbs. chopped fresh dill, plus sprigs for garnish
Flaky sea salt, for garnish
Directions:
In a small bowl, combine 2 Tbs. of the butter with the flour and set aside.
Heat the remaining 1 Tbs. butter and the oil in a 5- to 6-quart pot over medium-high heat. Add the carrot and cook, stirring occasionally, for 2 minutes, then add the potato and leek and cook, stirring occasionally, until the leek begins to brown, another 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook until absorbed and evaporated, 7 to 10 minutes.
Lower the heat to medium low. Add the stock, cream, bay leaf, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper, and bring to a low simmer. Gradually add the flour-butter mixture, stirring after each addition, until slightly thickened, about 4 minutes. Add the cod and chopped dill, and simmer lightly until the cod is cooked through, about 5 minutes. Remove the bay leaf and thyme, season to taste with salt and pepper, and serve garnished with the dill sprigs and flaky sea salt.