Salt cod chowder

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
2½ cup Sliced white onions
2 tablespoons Slivered garlic
2 mediums Poblano or Anaheim chiles - (abt 5 oz); stemmed, seeded,
\N \N ; and sliced
¾ cup Diced celery
½ teaspoon Fennel seeds
1 cup Dry white wine
7 cups Rich fish; chicken or vegetable stock
1½ cup Halved lengthwise young okra
8 ounces Center-cut salt cod; prepared
1 cup Seeded; diced tomatoes, drained if canned
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Tabasco sauce; optional
1½ cup Fresh or frozen corn kernels
⅓ cup Chopped cilantro
2 teaspoons Drained capers
2 cups Water
1 cup Dry white wine
3 \N Whole cloves
1 \N Bay leaf

To Prepare Salt Cod: Soak 8 ounces center-cut salt cod in the refrigerator for 2 to 3 days, changing the water at least 2 times each day to reduce saltiness. Drain and add cod to a small saucepan along with 2 cups water, wine, cloves and bay leaf. Bring to a simmer and cook for 10 to 12 minutes or until cod flakes easily with a fork. Drain and discard cloves and bay leaf.

In a stock pot add oil and saute the onions, garlic, poblanos and celery over moderate heat until crisp-tender. Add the fennel seed, wine and stock and bring to a simmer for 6 to 8 minutes. Add the okra, cod and tomatoes and simmer for 3 minutes. Correct seasoning with salt, pepper, and drops of Tabasco, if desired. Remove from heat and stir in corn, cilantro, optional capers and serve immediately in a warm bowl. This recipe yields ?? servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9626 broadcast 09-11-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: John Ash

Converted by MM_Buster v2.0l.

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