New England Cod Chowder With Garlic Parsley Croutons Recipes
NEW ENGLAND COD CHOWDER WITH GARLIC-PARSLEY CROUTONS
Ahoy, matey! Feel the gentle sway of the ocean, the salty air hitting your lungs, and the slow fog rolling up from the coast. This hearty stew tells a story with every bite. Flakey cod, sweet corn, and hearty potatoes combine with a broth of cream and wine, topped with garlic-parsley croutons you make yourself, for sea-worthy perfection. We're wishing you fair weather and following seas with this dish.
Provided by Chef Nigel Palmer
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: garlic, parsley Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Cut ciabatta into 1/2" cubes.Mince garlic.Stem and mince parsley.Peel and cut potatoes into 1" dice.Trim ends off celery and cut into 1/4" dice.Peel and cut shallot into 1/4" dice.Pat cod dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. 2 Bake the Croutons Add cubed ciabatta, half the garlic (reserve remaining for chowder), and 1 Tbsp. olive oil to prepared baking sheet. Toss to coat.Spread into a single layer. Bake in hot oven until golden brown and crunchy, 7-10 minutes.Sprinkle baked croutons with half the parsley (reserve remaining for garnish) and set aside.While croutons bake, cook cod. 3 Cook the Cod Place a large non-stick pan over medium-high heat.Add 2 tsp. olive oil and cod to hot pan. Cook until browned and cod reaches a minimum internal temperature of 145 degrees, 2-4 minutes per side.Transfer cod to a plate. Rest 5 minutes, then break cod into large pieces.Reserve pan; no need to wipe clean. 4 Start the Chowder Return pan used to sear cod to medium heat with 1 Tbsp. olive oil. Add potatoes, celery, shallot, and remaining garlic to hot pan and cook until aromatic, 1 minute.Add white wine and 2 cups water, increase heat to medium-high, and bring to a low boil. Cover and cook 5 minutes.Remove cover and cook until potatoes are tender, 5-7 minutes. 5 Finish the Chowder Add cream, corn, 1/4 tsp. salt, and 1/4 tsp. pepper to pan. Return to a boil and cook until slightly thickened, 2-3 minutes.Remove from burner and stir in cod.Plate dish as pictured on front of card, garnishing with croutons and remaining parsley. Bon appétit!
Nutrition Facts :
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