Cod Broad Bean And Spinach Chowder Recipes

COD, BROAD BEAN, AND SPINACH CHOWDER

Steps:

• Croutons:.
• Heat olive oil in frying pan. Add bread cubes. Cook over medium heat, stirring often until golden all over. Remove and leave to drain on kitchen paper until soup is ready.
• Soup:.
• Pour milk and cream into large pot and bring to boil. Add cod and bring back to boil. Reduce heat and simmer for 2-3 minutes, then remove from heat and simmer for 6 minutes until fish is just cooked. Use a slotted spoon to remove the fish from the cooking liquid.
• Using a fork, flake the cooked cod into pieces and set aside.
• Heat the olive oil in a large pan and add the onion and garlic. Cook for 5 minutes.
• Add olive oil, garlic, and onion mixture to the milk mixture. Add potatoes and bring back to boil. Reduce heat, cover, and simmer for 10 minutes.
• Add broadbeans and simmer for 10 minutes (if frozen, follow instructions on bag before they are added to mixture).
• Add cod to the soup and heat gently.
• Just before serving, add spinach and cook 1-2 minutes until wilted.
• Season with chives, nutmeg, salt, and ground pepper to taste.
• Serve with croutons piled on top.

CODFISH CHOWDER

Steps:

• Cook bacon in a soup pot over medium heat until crisp and brown, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in the pot. Cook and stir onion and red bell pepper until softened, about 5 minutes; season with salt and pepper. Stir in garlic and seafood seasoning and cook and stir 2 more minutes.
• Pour in chicken broth and stir in potatoes and corn; add water if needed to cover vegetables. Bring to a boil and reduce heat to low; simmer until potatoes are tender, about 15 minutes. Stir in milk and butter until butter has melted; mix in reserved bacon. Bring the soup just to the boiling point and stir in cod and parsley; cook, stirring occasionally, until fish flakes easily, 5 to 8 minutes.

CREAMY COD CHOWDER STEW

Steps:

• Bring a saucepan of salted water to the boil, add the potato and parsnips, and boil until almost tender - about 4 mins. Drain well.
• Meanwhile, put the fish in a pan where they will fit snugly but not on top of each other. Cover with the milk, poke in the parsley stalks and bring the milk to a gentle simmer. Cover the pan, turn off the heat and leave to sit in the milk for 5 mins. Lift the fish out and break into large chunks. Discard the parsley stalks but keep the milk.
• Put the spring onion whites, milk and flour in a saucepan together. Bring to a simmer, whisking continuously, until the sauce has thickened and become smooth. Turn the heat down, add the drained potatoes and parsnips, the lemon zest and half the juice, and cook gently for 5 mins, stirring occasionally. Stir in the spring onion greens, fish and parsley, and taste for seasoning - it will need plenty of pepper, some salt and maybe more lemon juice from the leftover half. Divide between two shallow bowls, serve with chunks of crusty bread and enjoy.

THICK AND CREAMY WHITE SAUCE

Steps:

• Melt butter in sauce pan and stir in heavy cream.
• Cut cream cheese into chunks and stir into cream.
• Add parmesan cheese and spices and stir until thoroughly melted.
• Do not boil sauce, continue stirring on medium or low until smooth.
• Remove from heat and toss with noodles.

COD & CHORIZO STEW

Steps:

• Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
• Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

HAM, POTATO, CORN AND SPINACH CHOWDER

Steps:

• melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this).
• add in about a teaspoon of onion flakes to rehydrate and soften.
• when the butter gets a bit brown add 2 tablespoons of flour.
• whisk together until you have "cooked" the flour (about 30 seconds).
• add 2 cups of milk and whisk until smooth.
• add a cup of chicken broth. I actually used chicken bouillon because that is what I had.
• add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead).
• Add 2 nuggets of chopped frozen spinach.
• let simmer on low while you prepare the rest of the ingredients.
• add a couple shakes of garlic powder.
• I put in A LOT of black pepper but do it to your taste.
• Add dill to taste as well, I used dry because that is what I had, but fresh would be super good.
• Chop up about 2 cups of ham into bite sized pieces.
• open the corn and drain.
• peel one big left over baked potato and chop into bite sized pieces.
• Add all the ham, potato and corn.
• Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good.
• Let simmer until all the ingredients are hot and the spinach is dispersed throughout.
• and eat!

SPINACH, BROAD BEAN & FETA SALAD

Steps:

• Prepare couscous with boiling water, according to the packet's instructions.
• Meanwhile, boil broad beans according to pack instructions. Cool in a colander under the cold tap, then drain. Put baby spinach leaves into a colander and pour over boiling water to wilt. Refresh under cold water and squeeze dry.
• Stir the broad beans, spinach, mint and the black olives into the couscous. Crumble in the feta. Drizzle with plenty of olive oil and season. Toss well.

SPINACH CHOWDER

Steps:

• Combine spinach, soup, milk& Oxo cubes dissolved in boiling water.
• Heat slowly, stir occasionally for about 20 minutes until spinach has thawed.
• Cover and simmer 5 minutes.
• Serve garnished with egg slices and crumbled bacon on top.

BAKED COD WITH TOMATOES & SPINACH

Steps:

• Heat oven to 375°F.
• Place fish in 13x9-inch baking dish sprayed with cooking spray.
• Combine remaining ingredients; spoon over fish.
• Bake 20 to 25 min. or until fish flakes easily with fork.

SEARED COD WITH CHOWDER SAUCE

Steps:

• Melt the butter in a pan. Cook the shallot and lardons or bacon for about 5 mins until softened. Add the wine, potato and 50ml water. Cover, then cook for 10 mins, stirring often, until nearly softened. Tip in the clams, cover, then cook for 5 mins until they have opened - discard any that don't. Stir through the sweetcorn and cream, and keep warm.
• Heat a non-stick frying pan until smoking. Add the oil, swirl it around, then put the fillets in, skin-side down. Season, then cook for 3-5 mins until the skin is crisp. Carefully turn over, then cook for 2 mins more until just cooked through. Spoon the creamy potato mixture into 2 shallow bowls. Place a cod fillet in each and sprinkle with chives.