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Cod Chowder with Kale and Yukon Gold Potatoes
Sustainable Seafood Recipe
This comforting soup combines delicately flavored Pacific cod with smoky bacon (look for organic bacon made from pork or turkey), bright green kale and fresh thyme. For a satisfying dinner, serve with tender cornbread or biscuits and a crunchy salad dressed with mustard vinaigrette alongside.
U.S.-caught Pacific cod is a Seafood Watch "Best Choice" or "Good Alternative"
depending on the method of catch. Avoid imported Pacific cod.
- (Serves 4)
- 4 thick-cut slices applewood-smoked bacon (about 1/4 pound), chopped
- 1 large onion, chopped
- 2 bay leaves
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon paprika
- 3, 8-ounce bottles clam juice
- 1/2 cup water
- 1 pound Yukon gold potatoes, peeled, cut into 1/2-inch pieces
- 1/2 cup whipping cream
- Coarse kosher salt and freshly ground pepper
- 1 1/2 pounds Pacific cod, cut into 1-inch pieces
- 1 medium bunch kale finely chopped (about 2 cups)
Cook the bacon in a heavy large pot over medium heat until brown and crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel and drain. Add the onion, bay leaves and thyme to the pot. Sauté over medium heat until the onion is tender, about 5 minutes. Stir in the paprika. Add the clam juice, 1/2 cup water, and then the potatoes. Bring the mixture to a boil. Reduce heat to medium, cover and simmer until the potatoes are just tender, about 8 minutes.
Add the cream and bacon to the chowder. Sprinkle the cod pieces with salt and pepper then add the cod and kale to the soup. Simmer until the fish is opaque in the center (to check, cut into a piece of fish with a small knife or break apart with a spoon), stirring occasionally, about 5 minutes. Taste and adjust the seasonings. Ladle the chowder into warmed bowls and serve.
Kristine Kidd, Monterey Bay Aquarium Food Editor
U.S.-caught Pacific cod is a "Best Choice" when caught by bottom longline, trap or hook-and-line. It's a "Good Alternative" when caught by trawl. The U.S. Bering Sea and Aleutian Islands freezer longline fishery is certified as sustainable to the standard of the Marine Stewardship Council (MSC).
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