Ingredients Jump to Instructions ↓

  1. 1 pound cod fillets

  2. 1/2 pound lightly smoked cod, skin and bones removed

  3. 1/2 lemon

  4. 1 sprig fresh thyme

  5. 1 pound parsnip, chopped

  6. 1/2 pound potatoes

  7. 3 tablespoons butter

  8. 1 onion, chopped

  9. 1 cup milk

  10. 1 cup heavy whipping cream salt to taste ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse. In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside. While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring. In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender. Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture. Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.


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