True cod chowder with leeks
It’s winter! True cod is in season, and so are leeks! This easy satisfying chowder will warm your belly on a chilly wintry night. We happened to have some mussels too, add any other seafood too (like clams!), and grab a nice crusty bread to go with it.
1 to 2 pound cod filets cut into 1” pieces
2 thick slices of bacon, diced raw
¾ cup sliced leeks, the white and light green parts
4 large new potatoes, diced
3 cups fish or chicken stock
1 cup heavy cream
salt & pepper, as you like it
2 tablespoons chopped parsley
1 cup frozen peas
1 cup frozen corn (unless you can get your hands on fresh, in which case, please be my guest)
Pour yourself a glass of wine and put some good tunes on the stereo. Throw on an apron because you look damn good in it.
Now heat up a large saucepan (a le creuset would be clutch here) and cook your bacon pieces.
Toss in your leeks and sauté.
After 5 minutes add the potatoes and stock, cover and simmer for about 15 minutes until the potatoes are tender.
Add the fish, corn, and peas and heat for 8 minutes (mussels too if you have 'em then put the lid on).
Lower the heat and add the cream, heat through, season with salt and pepper, and serve in individual bowls sprinkled with parsley.