This smoked cod chowder with recent fish and shellfish highlights the wealth of Norway’s seafood alternate ideas.

This smoked cod chowder with recent fish and shellfish highlights the wealth of Norway’s seafood alternate ideas.

Shaped by its 63,000-mile shoreline, its long winters and brief summers, and the forests that quilt a 3rd of its surface, Norway has boasted delicacies that has historically centered on preservation tactics — like salting, smoking, drying and fermenting — to originate recent meals final longer. The smoked cod chowder with recent fish and shellfish spotlight the wealth of Norway’s seafood alternate ideas.

Smoked Cod Chowder with Recent Cod, Mussels and Scallops

Yields: 4-5 quarts

Ingredients

  • ½ cup bacon, decrease into lardons
  • 2 tbsp flour
  • 2 leeks, washed and decrease into ½-go pieces
  • 4 shallots, julienned
  • 3 celery stalks, decrease into runt dice
  • 1 Yukon Gold potato, peeled and decrease into runt dice
  • 1 quart clam juice
  • 3 quarts fish inventory
  • 1 cup heavy cream
  • 8 oz. cod filet, decrease into expansive dice
  • 8 oz. smoked cod, decrease into expansive dice
  • 6 sea scallops, decrease into expansive dice
  • 18 mussels, cleaned and scrubbed
  • zest and juice of 1 lemon
  • 1 tbsp recent dill leaves
  • 1 tbsp celery leaves
  • 1 tbsp recent parsley leaves
  • oyster crackers, to serve
  • salt, to taste
  • dim pepper, to taste

Directions

1. In a expansive pot, sauté bacon lardons till crispy.

2. The expend of a slotted spoon, make a choice away bacon, leaving the rendered rotund within the pot.

3. Sautée shallots, leeks and celery in bacon rotund staunch till softened, about 2-3 minutes.

4. Add flour and lope till a roux is created.

5. Add clam juice and fish inventory and bring roux to a simmer.

6. Add diced potatoes.

7. Add mussels and quilt.

8. Steam mussels staunch till they open.

9. Add cod, smoked cod and scallops, and warmth by, being careful no longer to overcook the seafood.

10.Add heavy cream.

11. Season with salt, pepper, lemon zest and juice.

12. In a runt bowl, combine dill, celery leaves and parsley with a pinch of salt to originate a recent herb salad.

13. Ladle chowder into bowls, garnish with recent herb salad and serve with oyster crackers.