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Fresh and smoked fish chowder, then potato-topped pie

Sydney Oland's recipe for chowdah and fish pie.

Karoline Boehm Goodnick for the Boston Globe

Sydney Oland's recipe for chowdah and fish pie.

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.

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(For chowder, fish pie)

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

Sydney Oland can be reached at sydney.oland@gmail.com.
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