Using both fresh and smoked fish in a chowder — in this case cod or another white fish, along with smoked trout — fills out the flavors of the bowl without having to add fish stock, which is a nuisance to make and expensive to buy. Add leeks and white wine for a little more dimension.

The next day, thicken the leftover chowder with cornstarch, heavy cream, and grated cheddar, then top the mixture with sliced hard-cooked eggs, peas, and a mashed potato crust. This classic British casserole will keep you toasty on the coldest days. The pie reheats well for a hearty lunch to take to work.