Food & dining

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.

Shopping list

(For chowder, fish pie)

Advertisement

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

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

pollock, or another white
fish)

8 ounces smoked trout

3½ cups whole milk

¾ cup heavy cream

Advertisement

½ cup (1 stick) butter

¾ cup grated sharp cheddar

4 eggs

1 cup frozen peas

1 large leek

Advertisement

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.