COD CHOWDER | FALL MENU

INGREDIENTS

  • 1 tbsp olive oil

  • 1 tbsp unsalted butter

  • 1 lb of filet cod, chopped

  • 1 cup of brussel sprouts, white parts trimmed and halved

  • 1 lb bag of small heirloom potatoes, halved

  • 1/2 lb of okra halved

  • 5 scallions, thinly sliced white part only 

  • 4 garlic cloves minced

  • 1 cup of milk

  • 1 1/2 cups chicken stock

  • 1/2 cup of heavy cream

  • 1/2 cup of rough chopped parsley

METHOD

Bring a large stock pot to medium heat. Add in the olive oil and butter. Once butter no longer foams, toss in the scallion whites and cook for 2 minutes. Then, add the garlic and saute quickly for 1 minute. Be sure TO NOT brown the garlic.

Stir in the potatoes, brussel sprouts, okra, thyme, milk, cream, salt and pepper; bring to a boil.. Reduce heat to a medium to low, and simmer for 10 minutes.

Stir in cod and simmer for 2 - 4 minutes longer. Ladle into bowls and garnish with remaining scallion greens and parsley.  ENJOY!

 

Rashad FrazierComment