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Ray's Boathouse Smoked Ling Cod Chowder

Source of Recipe


Ray's Boathouse, Seattle, WA






List of Ingredients



• 1 lb. peeled, diced potatoes
  
• 2 ounces bacon pieces, uncooked
  
• 1/2 cup diced carrots
  
• 1/2 cup diced celery
  
• 1/2 cup diced onion
  
• 1 ounce dry white wine
  
• 2 cups fish stock
  
• 1 whole bay leaf
  
• 1/3 tsp whole thyme
  
• 1/3 tsp whole crushed rosemary
  
• 2/3 tsp salt
  
• 1/3 tsp whole black peppercorns
  
• 5 cups heavy cream
  
• 12 ounces kippered (smoked) ling cod, finely chopped
  






Instructions



1. Steam diced potatoes until tender, and reserve. Cook bacon pieces in medium saucepan until very crisp. Drain grease from bacon in saucepan, then add diced vegetables and white wine to same pan. Cover and cook until vegetables are tender.
   
   
2. In separate pot, bring fish stock, herbs, salt and peppercorns to boil. Reduce heat and simmer 15 minutes. Strain fish stock and add to vegetables. Stir in heavy cream and chopped ling cod, then heat over double boiler 1 to 2 hours.
   
   Note: This soup is even better the next day.