1.15.2013

Weekend Adventures: Fish Chowder and the Getty Villa

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With my first weekend feeling better, it was time to host a little dinner and get out of the house. I saw a recipe for a Norwegian fish chowder and it called to me. It's been so so cold around here. We're not used to this type of cold in Southern California. I've been wearing gloves to play tennis! Actually, I've only attempted to play tennis for 15 minutes and then quickly ran back to my warm car.

So on Saturday, we invited our friends over, build a large fire in the fireplace and spent the evening entertaining a little baby, who is very particular about the intensity with which she likes to be rocked.  I bought Alaskan cod, a bag full of root vegetables and chopped for a good 20 minutes. Unlike the Thomas Keller clam chowder, previously featured on this blog, this chowder recipe was surprisingly simple and oh, so good. Perfect for the chilly weather and with a chilled white wine. There are a lot of vegetables involved, but very few steps. And even though it's not too rich and creamy, it's very filling. One bowl and you want to take a nap by the fire, which the husband did.
The baby had to get nice and fat before he agreed to hold her. Fortunately, it only took her two months to pack on the pounds.
On Sunday, we headed to Malibu to show our friends around the Getty Villa. It was a clear, crisp day, and we enjoyed watching the sunset from the Malibu Seafood shack.
These guys strolled, very slowly, causing me to almost reach my museum time limit.
Norwegian Cod and Root Vegetable Chowder
via http://www.saveur.com

Serves 6–8

6 tbsp. unsalted butter
4 cloves garlic, chopped
2 stalks celery, chopped
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 small leek, sliced ¼" thick
Kosher salt and black pepper, to taste
2 medium carrots, sliced ¼" thick
1 large parsnip, peeled and chopped
1 small celeriac, peeled and chopped
4 medium new potatoes, peeled and cut into 1" pieces
3 cups fish stock (I used 2 cups of fish stock and one cup of clam juice)
2 cups milk
1 cup heavy cream
1½ tbsp. Worcestershire sauce
2 lb. boneless, skinless cod fillet, cut into 2" pieces
⅓ cup dill, chopped, plus more for garnish
¼ cup parsley leaves, chopped
Juice of 1 lemon
Crusty bread, for serving


1) Heat butter in a 6-qt. saucepan over medium-high heat. Add garlic, celery, onions, peppers, and leeks, and season with salt and pepper. Cook, stirring, until soft, 8–10 minutes. 

2) Add carrots, parsnips, celeriac, potatoes, stock, milk, cream, and Worcestershire; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. 
3) Add cod, and continue to cook, stirring gently, until fish is cooked through, 6–8 minutes. 
4) Stir in dill, parsley, lemon juice, and salt and pepper. Serve with bread.

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