The preparation of this simple sausage roll dish is made easier by the use of store-bought puff pastry. Although it is quick and easy, it has an outstanding appearance and tastes great. All you need to finish the meal is a salad. It also freezes wonderfully.
| Servings: | 7 |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound cod fillets
- ½ pound lightly smoked cod, skin and bones removed
- ½ lemon
- 1 sprig fresh thyme
- 1 pound parsnip, chopped
- ½ pound potatoes
- 3 tablespoons butter
- 1 onion, chopped
- 1 cup milk
- 1 cup heavy whipping cream
- salt to taste
- ground black pepper to taste
Instructions
- If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
- In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
- While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
- In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.
- Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
- Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 5 g |
| Protein | 23 g |
| Saturated Fat | 12 g |
| Sodium | 437 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
This is probably our favourite soup. My fishmonger suggested boneless kippers, instead of the cod, to save $$$, and it’s delicious! If you find it bland, perhaps you need a bit more salt? Any white fish can substitute for the fresh cod, which is overfished.
I really loved this soup! I omitted the thyme and the smoked cod because I didn’t have either. I added an extra cup of water and an extra 1/3 cup of milk and an extra 1/3 cup of half and half (didn’t have heavy cream) because some reviews said there wasnt enough broth. I added chicken soup powder, enough for 4 cups of water. I’d say the salt and pepper was key. I added 1 & 1/2 tsp salt and 2 tsp pepper. Oh and dash of hot sauce. I will definitely make this again!
Great combination of flavors! But I think next time I’m going to make it with a bechamel base, so it’s more of a chowder and less of a milky soup.
Great chowder, even my kids who hate fish were complimenting this dish!…So I never told him it was FISH chowda!
Awesome! had this before from a friend of mine from Maine. I had just smoked some salmon so I used that with the cod. Replaced the spuds and turnips with kohlrabi and rutabaga because that’s what I had on hand. My friend always added some mushrooms and fresh garlic.
Awesome! had this before from a friend of mine from Maine. I had just smoked some salmon so I used that with the cod. Replaced the spuds and turnips with kohlrabi and rutabaga because that’s what I had on hand. My friend always added some mushrooms and fresh garlic.
This was really great. I didn’t have parsnips or smoked cod available, so I used white carrots and smoked trout. Otherwise the recipe was exact. Served with roasted cauliflower and whole grain bread, it was delicious, great comfort food.
My partner said this was the best chowder he’s ever had!
This recipe was very good, my boyfriend who is a native new englander loved it! We both thought it did not thicken enough, but it could very well be my cooking error. I would love it to have a bit of a spicy kick, but I have to remember I am in new england now, and spicy is not a new england trait. Great recipe I will definitely try it again perhaps with a bit of bacon.
This was a great recipe. It was very tasty and I will definitely make it again. One thing. I didn’t have any parsnips, so I substituted with carrots. It turned out just fine though. My husband ate four bowls:)
I really enjoyed this soup. I didn’t have any smoked cod but i added andoullie sausage which gave an excellent spicy, smokey flavor. My husband loved it as well.
Used 2 salmon patties instead of smoked cod. Added some leek for color.
The cowder is really great but I think the cod is a bit bland. Maybe getting all smoked cod could work, or marinate it in something. In all, good recipe, but something more needs to be done with the cod!
This was really fishy and a little bland for my taste otherwise. My husband liked it pretty well though.
Since I stick with 5 star recipes from Allrecipes, there are very few that I find that I don’t care for. This is one of them… It may have been that although I love parsnips, I didn’t care for them as the focus of this dish. Loved the cod, the broth and the lemon combination. Thanks for sharing.
This is a delicous soup, but I had to do some adapting. I couldn’t find any smoked cod so I used some smoked trout as well as 1# of fresh trout. I also had to use dried thyme. I used 1# of potatoes. They were organic fingerlings so I didn’t peel them. I didn’t bother to precook the fish and just used chicken broth to cook the vegetables. Then I added the fish and cream and simmered until the cream was hot and the fish was cooked. Definitley use the fresh chives if you have them available.
I’ve tried a few smoked fish chowder recipes, but this is the one I keep coming back to. The parsnip is an interesting change from the usual potato. A winter family favourite.
Fantastic. Never quite enough liquid, though – we add water to make it a bit more “soup-ey”.
WOW! This is the best cod chowder I’ve had. It even beats the recipe in the Yankee main dish cookbook! You just HAVE to try it!