from Atlantic Seafood
Finnan Haddie references an old Maritime casserole that was typically made of smoked haddock or cod cooked with butter, milk and potatoes. This chowder is a non-traditional spin on age-old favourite. Here, smoked fish replaces fresh fish and spicy Spanish-style pork and paprika sausage replaces more traditional bacon. Smoked cod could replace haddock if necessary.
Ingredients
3 Tbsp (45 mL) olive oil
4 links chorizo sausage (1 ½ lbs/550 g total), casings removed
1 large carrot, diced
1 large white onion, diced
2 stalks celery, diced
3 cloves fresh garlic, minced
3 large white potatoes, peeled and diced
¼ tsp (1 mL) chili flakes
3 (8 oz/250 mL) cans of evaporated milk
4 cups (1 litre) smoked fish stock, regular fish stock, or water
4 bay leaves
Tabasco, to taste
2 filets line-caught smoked haddock (2 lbs/900 g total)
Salt and pepper, to taste
Directions
In a large soup pot, heat the oil over medium heat. Add the sausage and cook for 10 minutes, stirring to break the pieces up into small bits. When mostly cooked but not crispy, add the carrot, onion, and celery and continue cooking for 10 minutes. Add the garlic, potatoes, chili flakes, evaporated milk, stock or water, bay leaves and Tabasco and bring to a simmer, stirring the bottom of the pan to keep the ingredients from sticking.
Reduce heat to low and cook for 10 minutes or until potatoes are mostly cooked.
Trim the fish of silver skin, cut out any bones, and cut the fish into chunks. Reserve the trimmings for making fish stock later.
Add the fish to the pot and cook gently until the fish flakes, about 10 minutes. Stir often to avoid scorching. Add salt and pepper, to taste. Best enjoyed the next day when reheated so that the flavours are infused.
Technique Tidbit: The trimmings of smoked haddock can make an excellent smoked fish stock. When you purchase smoked haddock, trim away any silver skin, bones, or dried up end bits with a sharp knife. Add of these trimmings to 8 cups (2 litres) of fish stock or water and add some carrot peelings, onion, celery scraps, and fresh thyme. Simmer 1 hour, then strain and use in a soup where required.
Nada’s Tips & Tricks: Not all of us have smoked haddock or cod available but there may be other smoked fish/seafood available at your grocery store. Some, like mackerel, will have stronger flavours. If you have a smoker, you can purchase fresh or frozen fish at a cheaper price to make your own smoked seafood. Of course, line-caught fish may be difficult to source outside the Maritime region…this is a preference, not a must.
Content and images used with permission by Nimbus Publishing. https://nimbus.ca/store/atlantic-seafood.html