Fish Chowder
Author: Liza A
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 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
- Season fish with salt and pepper. Set aside.
- 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.
- In a medium pot, melt butter over medium heat; cook leek, stirring occasionally until softened.
- 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.
- Add the milk, and warm until just under simmer. Season with salt and pepper to taste.
- Serve right away, with a sprinkle of chopped parsley.
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/
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