Cod, chorizo and potato chowder
A lovely chunky cod loin caught my eye this week, and I had to think about how to use it. As always a nice simple, quick recipe is always best when we are working, so I thought about a chowder...
It's been years since I last made a fish chowder, so I dipped into my Good Housekeeping cookery book (the first 'proper, grown-up' cook book I was ever given!) to get the basics, and then it was up to me to adapt it to my needs. I had some newly dug up potatoes from a friend's allotment and a bag of frozen prawns too. Perfect for a warm meal after work.
Cod, chorizo and potato chowder
25g dessicated coconut
400g cod loin, cut into bite size pieces
A large handful of small new potatoes, scrubbed and halved
1 large onion, roughly chopped
3 baby leeks, thickly sliced
50g butter
1/2 pint milk
Handful of cooked peeled prawns - I would have probably used the raw king prawns you can now get if I had had some. These cook beautifully in just a few minutes, and don't become so 'chewy' when cooked. If using pre-cooked prawns, add them at the end and give them just a few minutes. Don't over cook them as they shrink and become rubbery!
Rounds cut from half a chorizo sausage (about 4-6 rounds each person).
Place the coconut in a jug and top up to 1/2 pint with boiling water. Leave this to one side.
Melt the butter in the pan and add the onion and leek. Cover and allow to cook on a low heat for 5 mins.
Tip the potatoes into the pan, cover and continue to cook for 3-4 minutes.
Strain the coconut water over the pan and then add a further pint of water.
Bring this to the boil, season and simmer for about 20 mins.
Whilst this is cooking, add the chorizo to a hot dry pan. Allow it to cook gently over a low heat. This will release the oil from the sausage and help to crisp it up.
After the 20 mins, pop the cod into the soup, and add the milk.
Bring back to the boil, and then simmer for a further 5 mins.
Add the prawns for 2-3 mins, checking they are defrosted and piping hot before serving.
Place the chorizo in the bowl/dish before ladling the chowder over the top.
Finish the dish by drizzling the spicy chorizo oil over the soup.
Serve with lumps of fresh bread
Easy! :-)
It's been years since I last made a fish chowder, so I dipped into my Good Housekeeping cookery book (the first 'proper, grown-up' cook book I was ever given!) to get the basics, and then it was up to me to adapt it to my needs. I had some newly dug up potatoes from a friend's allotment and a bag of frozen prawns too. Perfect for a warm meal after work.
Cod, chorizo and potato chowder
25g dessicated coconut
400g cod loin, cut into bite size pieces
A large handful of small new potatoes, scrubbed and halved
1 large onion, roughly chopped
3 baby leeks, thickly sliced
50g butter
1/2 pint milk
Handful of cooked peeled prawns - I would have probably used the raw king prawns you can now get if I had had some. These cook beautifully in just a few minutes, and don't become so 'chewy' when cooked. If using pre-cooked prawns, add them at the end and give them just a few minutes. Don't over cook them as they shrink and become rubbery!
Rounds cut from half a chorizo sausage (about 4-6 rounds each person).
Place the coconut in a jug and top up to 1/2 pint with boiling water. Leave this to one side.
Melt the butter in the pan and add the onion and leek. Cover and allow to cook on a low heat for 5 mins.
Tip the potatoes into the pan, cover and continue to cook for 3-4 minutes.
Strain the coconut water over the pan and then add a further pint of water.
Bring this to the boil, season and simmer for about 20 mins.
Whilst this is cooking, add the chorizo to a hot dry pan. Allow it to cook gently over a low heat. This will release the oil from the sausage and help to crisp it up.
After the 20 mins, pop the cod into the soup, and add the milk.
Bring back to the boil, and then simmer for a further 5 mins.
Add the prawns for 2-3 mins, checking they are defrosted and piping hot before serving.
Place the chorizo in the bowl/dish before ladling the chowder over the top.
Finish the dish by drizzling the spicy chorizo oil over the soup.
Serve with lumps of fresh bread
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| Cod chowder with rounds of chorizo and a drizzle of oil. |
Easy! :-)
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