EBD Recipe: Cod Chowder with Mussels

Kristin McCaig's picture
Posted by Kristin McCaig
on November 26, 2015 - 9:02am
Eat By Design

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients

  • 4 strips bacon
  • 1 tablespoon butter
  • 2 onions, minced
  • 3 teaspoons dried savory
  • 6 potatoes, peeled and cubed in bite sized chunks
  • 4 carrots, sliced
  • 3 ribs celery, sliced
  • 4 cups homemade chicken broth
  • 1 teaspoon sea salt
  • 1.5 pounds wild cod fillets
  • ½ cup raw whipping cream (optional)
  • 1 pound fresh mussels (optional)
  • Pepper
  • ½ cup fresh parsley, chopped

 Steps for the Soup

  1. In a large soup pot or Dutch oven cook the bacon until crispy. Set aside.
  2. Add the butter to the bacon drippings in the pan and melt over medium-low heat.
  3. Add onions and savory and cook, stirring occasionally until softened.
  4. Add potatoes, carrots and celery and stir.
  5. Add broth and sea salt. Bring just to a boil and then reduce heat.
  6. Cover and simmer until vegetables are tender, about 20 minutes.
  7. Meanwhile, cook the mussels, if using (see instructions below).
  8. Dice bacon.
  9. Cut cod fillets into 1” pieces. Add cod and diced bacon to the soup pot and simmer for 5 minutes.
  10. Cut cod fillets into 1” pieces. Add to the soup pot and simmer for 5 minutes.
  11. Remove from heat and stir in whipping cream, if using.
  12. Add pepper and fresh parsley.
  13. Ladle into bowls.
  14. Add a few mussels to each bowl.

Steps for the Mussels

  1. Carefully rinse and brush the mussels to remove any sand. Drain and discard any mussels that stay open, even after being tapped.
  2. Put the mussels in a pot with about 1 cm of water. Cook over medium heat, covered, for 7-8 minutes. All the mussels will be open.
  3. Take them out and set them aside. Filter the liquid through a sieve to remove any bits of shell and sand.

Serves 8

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