Fish Chowder
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Cook time: 
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Serves: 4 servings
 
Ingredients
  • 1 lb cod fillet, cut into bite-sized pieces
  • Sea salt and freshly ground black pepper
  • 3 large leeks
  • ¼ cup butter
  • 1 (170g) can crabmeat (optional)
  • 1 bay leaf
  • 3 cups water
  • 1 ½ cups milk
  • ¼ cup finely chopped parsley
Instructions
  1. Season fish with salt and pepper. Set aside.
  2. Cut the leeks half lengthwise. Remove the dark green parts and reserve for later use. Slice the white and light green parts of the leeks thinly.
  3. In a medium pot, melt butter over medium heat; cook leek, stirring occasionally until softened.
  4. Add fish, crabmeat (if using), bay leaf and water. Bring to a boil, turn the heat down to a simmer, and cook until fish is cooked through.
  5. Add the milk, and warm until just under simmer. Season with salt and pepper to taste.
  6. Serve right away, with a sprinkle of chopped parsley.
Notes
Recipe source: Issue forty five, Winter 2015 of “Edible: Vancouver and Wine Country”.
Recipe by Salu Salo Recipes at https://salu-salo.com/fish-chowder/