Chowder with cod and oyster juice
8 servings
80 minutes
Chowder with cod and oyster juice is an exquisite example of classic American soup that combines rich sea notes and a delicate creamy texture. This recipe traces back to New England traditions, where chowders became an integral part of local cuisine. The bacon adds a light smoky depth of flavor, while the potatoes provide a pleasant density. White dry wine and fresh thyme enrich the aroma, and the oyster juice fills the dish with subtle marine tones. Cod, with its soft texture, beautifully absorbs the flavors of the ingredients, creating harmony. This chowder is perfect for cozy family dinners or festive meals, warming the soul and delighting gastronomic senses.
1
Fry the chopped bacon in a thick-walled pot over medium heat for 8 minutes until crispy. Then place it on a paper towel, leaving the fat in the pot.
- Bacon: 140 g
2
Chop the onion and sauté in the same pot until soft — this will take about 5 minutes. Peel the potatoes and cut them into cubes about 1 cm in size. Add the flour and continue cooking for another minute. Then slowly pour in the oyster sauce. Next, add the potatoes, cream, wine, chopped thyme, bay leaves, and salt. Bring to a boil and cook for 15 minutes.
- Onion: 2 heads
- Wheat flour: 35 g
- Oyster liquor: 800 ml
- Red potatoes: 450 g
- Heavy (double) cream: 1.3 glass
- Dry white wine: 0.5 glass
- Fresh thyme: 8 g
- Bay leaf: 2 pieces
- Salt: to taste
3
Wash the fillet, dry it, cut into 2.5 cm pieces and place in a pot. Bring to a boil and then remove from heat. Cover and let sit for 10 minutes for the fish to finish cooking. Remove the bay leaves, add pepper and salt if needed. Before serving, add bacon and chopped parsley.
- Cod fillet: 900 g
- Ground black pepper: to taste
- Parsley: 8 g
- Bacon: 140 g
