Ingredients with Measurements:
- 1 lb salt cod
- 1 lb hardtack (or substitute with 1 lb of bread)
- 6 cups water
- 2 cups milk
- 1 onion, chopped
- 2 potatoes, peeled and diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 tbsp butter
- 2 tbsp flour
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Mixing bowl
- Strainer
Step-by-step instructions:
1. Soak the salt cod in cold water overnight, changing the water several times.
2. In a large pot, bring 6 cups of water to a boil. Add the soaked salt cod and let it simmer for 20 minutes.
3. Drain the salt cod and remove any bones. Flake the fish into small pieces and set aside.
4. In a separate pot, bring the hardtack (or bread) and milk to a boil. Reduce heat and let it simmer until the bread is soft.
5. In a pan, sauté the onion, potatoes, carrots, and celery in butter until they are tender.
6. Add the flour to the vegetables and stir until it is well combined.
7. Add the vegetable mixture to the pot with the bread and milk. Stir in the salt cod and bay leaf.
8. Let the chowder simmer for 30 minutes, stirring occasionally.
9. Season with salt and pepper to taste.
10. Serve hot with fresh parsley for garnish.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Simmer on medium heat.
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 45g
Protein: 25g
Substitutions for ingredients:
- Substitute salt cod with fresh cod or any other white fish.
- Substitute hardtack with bread or crackers.
Variations:
- Add corn or peas for extra flavor.
- Use chicken or vegetable broth instead of water for a richer taste.
- Add cream for a creamier texture.
Tips and tricks:
- Soak the salt cod overnight to remove excess salt.
- Use a strainer to remove any bones from the salt cod.
- Add more water if the chowder is too thick.
- Let the chowder simmer for at least 30 minutes to allow the flavors to blend.
Storage instructions:
Store the chowder in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chowder in a pot on medium heat until it is heated through.
Presentation ideas:
Serve the chowder in a large soup bowl with fresh parsley for garnish.
Garnishes:
Fresh parsley or chives.
Pairings:
Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the chowder is too thick, add more water or milk.
- If the chowder is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Soak the salt cod overnight to remove excess salt.
- Make sure the fish is cooked through before adding it to the chowder.
Food history:
Fish and Brewis Chowder is a traditional Newfoundland dish that originated from the fishing communities in the province.
Flavor profiles:
Salty, savory, and creamy.
Serving suggestions:
Serve hot with a side of crusty bread or crackers.
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Region: Canadian