Back to life in Chicago! This weekend in MA with my family was blissful. I love the east coast; even the small, everyday nuances seem like home to me. Something so little hearing a trash can called “the rubbish bin” makes my heart sing. Even more, it looks like it's some insane food tour! From one fantastic restaurant to the tiniest pasta shop, every place has something to make it special—and it's all about where it came from. Fish comes from a friend’s boat, veggies from a nearby stand or a local farm, burrata from the a mom and pop shop. Even the bowls in the restaurants were made by some local artist! A meal can be a community effort, even if you only make a plate for one.
New England is so magical, with history enriching every small oceanside town. Salt water is in the air and in your lungs, teasing you to jump in even when it’s only 50 degrees out. It’s something that should never be taken for granted, how the ocean can make a person feel refreshed and renewed.
But really this sappy love story I have been writing for New England should stop, you're here for the soup.
Creamy without feeling heavy and indulgent, this chowder is perfect for all weather. I really wanted to emphasize the herbs in this soup, making it as light as possible with sage, thyme and parsley! Small baby potatoes make their debut in this as great little back ups to the star of the show, Cod.
Cod is a meaty fish with the lightest of flavors; it is simple and hearty. It stays in large pieces even after being constantly stirred in a soup. I chose cod because I wanted to be able to chew the fish in the dish, not have it disintegrate. But it needed more, more flavor and I have been saving something special just for a bowl of soup like this! Lobster shells, the empty carcass of a once delicious meal that carefully stored in my freezer for later. If you are fresh out of empty lobster, mussels, or clamshells, don't fret—use some high-quality fish stock.
Shallots and an enormous amount of garlic are also what make this chowder so great, adding a whole new layer of flavor.
If you choose to make this wonderful fish chowder, you’ll be greeted by the awesome taste of silky cream, subtle fresh flavors from the herbs, the meaty presence of the cod pieces that are far from shy, and, most of all, the feeling of my heart town, Gloucester MA.
Fish Chowder | Cod & Herb
2 Tablespoons Butter
½ Large Onion Diced
2 Shallots Sliced
4 Cloves Garlic
1 Teaspoon Fresh Thyme
1 Teaspoon Fresh Sage
1 Teaspoon Fresh Parsley
Seafood Shells - Lobster. Mussels, Clams ect
4 Cups Veggie Or Fish Stock
2 Cups Small Potatoes cut in quarters
½ Teaspoon Paprika
½ Teaspoon Cumin
2 Tablespoons Fresh Lemon Juice
1 Cup Cream
½ Cup Milk
½ - 1 lbs Cod
½ Teaspoon Salt
½ Teaspoon Pepper
1 Loaf Fresh Bread
1 | Melt butter in large pot, add onions, shallots and garlic. Saute for 5 minutes, add thyme, sage and parsley and saute for another 3 minutes. Add potatoes and stir. Add stock and shells (or just stock if you don't have any shells) along with cumin and paprika. Simmer with lid on for 35 minutes.
2 | While the soup is simmering massage salt and pepper into cod, warm frying pan with small amount of butter. When the pan is hot sear cod for 3 minutes on each side (or until desired texture). Place Cod on plate and let cool.
3 | After 35 minutes, remove lid from soup and turn off heat. Remove all the shells from soup! Add milk and cream stir. Break your cod into large pieces and add to soup and then stir very lightly! Serve soup with fresh bread and garnish with herbs. Add lemon wedges if you want that extra bit of freshness!