Smoky Cod And Parsnip Chowder

Ingredients

• Servings: 6
• 1 pound cod fillets
• 1/2 pound lightly smoked cod, skin and bones removed
• 1/2 lemon
• 1 sprig fresh thyme
• 1 pound parsnip, chopped
• 1/2 pound potatoes
• 3 tablespoons butter
• 1 onion, chopped
• 1 cup milk
• 1 cup heavy whipping cream
• salt to taste
• ground black pepper to taste

Recipe

• if the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
• in a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. bring the cooking liquid to a gentle simmer. poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. remove the fish to a bowl, and reserve the poaching liquid. when the fish has cooled enough to handle, break it into large bite-sized pieces. set aside.
• while the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
• in a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. add onion, and cook until wilted and golden. add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. bring the mixture to a boil, reduce heat, and cover. simmer for 15 minutes, or until the vegetables are tender.
• heat the milk and cream in a small saucepan. do not boil. stir to the vegetable mixture.
• add cod and smoked cod; stir. season with salt and freshly ground pepper to taste. just before serving, stir in remaining tablespoon of butter. top each serving with freshly ground pepper and chives.