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.

Shopping list

(For chowder, fish pie)

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1½ pounds skinless, boneless
cod (or hake, haddock,

pollock, or another white
fish)

8 ounces smoked trout

3½ cups whole milk

¾ cup heavy cream

½ cup (1 stick) butter

¾ cup grated sharp cheddar

4 eggs

1 cup frozen peas

1 large leek

2 carrots

1 stalk celery

4 russet (baking) potatoes

3 sprigs fresh thyme

Handful fresh parsley sprigs

Salt and black pepper

Pinch crushed red pepper

2 bay leaves

¼ cup flour

1½ tablespoons cornstarch

½ cup white wine

4 cups chicken stock