Ingredients with Measurements:
- 1 lb. boknafisk (dried, salted cod)
- 4 cups water
- 2 cups milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, peeled and diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 bay leaf
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1/2 cup heavy cream
- 2 tbsp. fresh parsley, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Soak the boknafisk in cold water overnight to remove excess salt. Drain and rinse the fish.
2. In a large pot, combine the boknafisk and water. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Remove the fish from the pot and let it cool. Flake the fish into small pieces and set aside.
4. In the same pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
5. Add the potatoes, carrot, celery, bay leaf, thyme, salt, and black pepper to the pot. Stir to combine.
6. Pour in the milk and bring the mixture to a simmer. Cook for 15 minutes, or until the vegetables are tender.
7. In a small bowl, whisk together the flour and heavy cream until smooth. Slowly pour the mixture into the pot, stirring constantly.
8. Add the flaked boknafisk to the pot and stir to combine. Cook for an additional 5 minutes.
9. Remove the bay leaf from the pot. Use an immersion blender to blend the soup until smooth, or transfer the soup to a blender and blend in batches.
10. Serve the chowder hot, garnished with fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Simmer on medium heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Boknafisk can be substituted with any white fish, such as cod or haddock.
- Heavy cream can be substituted with half-and-half or whole milk.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add corn or peas to the chowder for extra color and flavor.
- Use vegetable broth instead of water for a vegetarian version of the chowder.
- Add bacon or ham for a smoky flavor.
Tips and tricks:
- Soaking the boknafisk overnight is important to remove excess salt.
- Use an immersion blender to blend the soup for a smoother texture.
- Serve the chowder with crusty bread for dipping.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat the chowder on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chowder in individual bowls, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
If the chowder is too thick, add more milk or water to thin it out. If it's too thin, whisk together 1 tbsp. flour and 1 tbsp. water and add it to the chowder, stirring constantly until thickened.
Food safety advice:
Make sure to soak the boknafisk overnight to remove excess salt. Always cook fish to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Boknafisk is a traditional Norwegian dish made from dried, salted cod. It has been a staple food in Norway for centuries and is still enjoyed today.
Flavor profiles:
Savory, creamy, salty
Serving suggestions:
Serve the chowder hot with crusty bread for dipping.
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Region: Norwegian