Pacific Cod Chowder Recipe | Alaska Gold Seafood

cod chowder close-up

This recipe comes to us from our friend The Sardinfluencer Harrison Weinfeld, who has this to see about Pacific Cod and the recipe:

Not unlike its Atlantic counterpart, Pacific cod is a mild, delicate whitefish that takes on flavor slowly, which lends it well to marinades, acidic tomato sauces, or in this case a well-seasoned soup. What I love about this chowder, in addition to how simple and fast it is to make, is that the fish cooks last and becomes a flavor unto itself in a pot full of rich and vibrant tastes. Crisp white onion, pillowy potatoes, and a sweet corn-infused fish stock swirl together to support the tender, bite-sized pieces of cod, and it’s all finished with fresh tarragon, zesty lemon, and a zingy pop of Calabrian chili. The trick to not overcooking the cod is to allow the soup to cool slightly before introducing the fish. You’ll want an instant read thermometer to nail the temp.

INGREDIENTS

·         2 pieces Pacific cod (thawed under refrigeration)

·         1 liter quality fish stock (I used Aneto brand)

·         2 small red potatoes (cut into 1 cm cubes)

·         1 ear of fresh, sweet corn (kernels cut off the cob, cob broken into three pieces)

·         ½ white onion (chopped small)

·         ¼ cup half & half

·         1 large clove garlic (minced)

·         2 tbsp fresh tarragon (chopped small)

·         2 tbsp unsalted butter

·         Zest of 1 lemon

·         1 tsp lemon juice

·         1 tsp fermented Calabrian chili

·         Kosher salt to taste

·         Flaky salt to taste

METHOD

  1. Add the butter to a soup pot over medium heat and once it is melted and begins to bloom, add the chopped onion and a pinch of kosher salt. Stir and cook until translucent, about 2-3 minutes. Add the minced garlic and about ¾ of the chopped tarragon and stir, allowing to the garlic to bloom and the herbs to infuse for a minute or two.
  2. Add the potatoes, the corn cobs, and the fish stock to the pot and raise the heat to medium high, bringing to a high simmer.
  3. While the potatoes cook, add the Calabrian chilis and the lemon juice to a small bowl or jar and stir or shake vigorously to emulsify. Set aside.
  4. Continue to cook the soup until the potatoes are fork tender. Remove the pot from the heat and place on a trivet to cool.
  5. While the soup cools, pat the fish dry with a paper towel gently squeezing out excess liquid. This will allow the pieces to absorb more soup and more flavor. Slice the fish into small, bite size pieces, about 2 cm across.
  6. Remove the corn cobs from the soup and add the half and half and the corn kernels, followed by all but a smidge of the lemon zest, give it a good stir and use your instant read thermometer to check the temp. You want the temp to read between 165-170 before introducing the fish. If it’s still too hot, give it a few more minutes to cool down.
  7. When the temp is at its target, gently add the cod pieces and stir well to fold them into the soup. After 2-3 minutes stir them again. After a minute or two, remove one of the thicker pieces and check it with your instant read thermometer. The temp should read between 125 and 130 degrees Fahrenheit.
  8. Ladle into your favorite bowls and finish with more fresh tarragon, lemon zest, a drizzle of the Calabrian chili oil, and a dusting of flaky salt. Serve immediately.

Serves 3-4

**This will also work with our lingcod.