Food & dining
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    Recipe for cod and smoked trout chowder

    Karoline Boehm Goodnick for the BostOn Globe

    Serves 4 with leftovers

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

    1. In a saucepan over medium-high heat, melt the butter. Add the leek, carrots, celery, bay leaves, and thyme. Cook, stirring occasionally, for 5 minutes or until the leeks soften.

    2. Sprinkle the flour on the vegetables and cook, stirring with a spoon, for 3 minutes or until the flour begins to smell toasted.

    3. Add the wine and stock. Cook, stirring, until the mixture comes to a boil. Let it simmer, stirring occasionally, for 2 minutes.


    4. Add the potato, milk, salt, and pepper. Return the chowder to a boil. Lower the heat and simmer gently for 10 minutes or until the potatoes are tender.

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    5. Add the white fish to the pot. Spoon the hot liquid over it, cover, and simmer 3 minutes.

    6. Add the trout, cover, and simmer 3 minutes more.

    7. Remove the bay leaves and thyme from the pan. Taste for seasoning and add more salt and pepper, to taste. Set aside 2½ cups chowder for the pie.

    8. Sprinkle the chowder with parsley and serve with oyster crackers or warm rolls. Sydney Oland