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The Boston Globe

Food & dining

Recipe for cod and smoked trout chowder

Serves 4 with leftovers

1 tablespoon butter
1 large leek, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
2 bay leaves
3 sprigs fresh thyme
¼ cup flour
½ cup white wine
4 cups chicken stock
1 russet (baking) potato, cut into ½-inch pieces
3 cups whole milk
Salt and pepper, to taste
pounds skinless, boneless cod (or hake, haddock, pollock, or another white fish), cut into 1-inch
pieces
8 ounces smoked trout, skinned and flaked
2 tablespoons chopped fresh parsley

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