Oven Baked Chowder
Our most recent shipment from Wild Alaskan Company was the Wild White Fish box which contained Halibut and Cod. I absolutely love both, but my mind went wild with creative excitement when I saw the Cod. Cod is so versatile and wild caught cod is like butter! Every week I meal plan for our family and I base it on what we already have in our freezer, pantry and fridge. We happened to have langostinos in addition to the Cod, so I was definitely dreaming up a seafood chowder! Normally for Cinco de Mayo we make a festive dish, but I was so excited to give this idea a try that we made it anyway and served our bread on festive plates. That counts right? Hubby and I went crazy over this and both returned to the kitchen for seconds. Our 6 year old daughter kept fishing through her broth for bell peppers and cod and calling them her, "bites of heaven."
In all seriousness, I cannot say enough good things about Wild Alaskan Company. You place your order online for a 'wild salmon box', 'wild combo box' or 'wild white fish' box and it comes straight to your door. The portions of fish are so neatly labeled and packaged plus we cannot get over how fresh they taste. Check it out and use code WAC_feedthishouse for $25 off your first box!
Makes 6 servings
Ingredients: 3/4 to 1 pound Cod, thawed and cut in 1 inch pieces
1/4 pound langostinos, thawed
1 teaspoon kosher salt, divided 1/2 teaspoon Paprika 2 parsnips, cut into 1-inch cubes 3 carrots, thinly sliced 2 celery stalks, thinly sliced (use celery hearts if you can and add leaves) 1 small onion, finely chopped 2 tablespoons olive oil or avocado oil 2 1/2 cups chicken bone broth 1 tablespoon unsalted butter, cut in small chunks 1 bay leaf 1/2 red bell pepper, thinly sliced or finely chopped 1/2 cup full fat coconut milk
For serving: 1/4 cup chopped parsley
Ciabatta or baguette
1. Preheat oven to 375 degrees F. 2. Season the fish with 1/2 teaspoon salt and paprika. Put it back in the refrigerator until needed. 3. In Dutch oven, toss parsnips, carrots, celery and onion with olive oil and remaining 1/2 teaspoon salt. Pour the broth over vegetables and evenly sprinkle the butter on top.
4. Cover the Dutch oven with lid and bake 30 minutes. 5. Add the fish and the red pepper and bake again, covered, for another 30 minutes until the fish is just cooked through and easily flakes apart with a fork. 6. Gently heat the whole coconut milk in a small saucepan and stir into the chowder. Sprinkle with parsley just before serving. 7. Serve with warm bread like a ciabatta loaf for dunking.