New England smoked cod & lobster chowder

Cold, Hard Football Facts for Jan 06, 2010



The Taste of the NFL is one of the great annual events in the days before the Super Bowl and one that captures the heart of your typical, gluttonous Troll.
 
It features regional dishes prepared by top chefs from all 32 NFL cities, along with former legends from each team. 
 
New England's representative chef during its Super Bowl glory days was typically friend of the Cold, Hard Football Facts Paul O'Connell, the owner of Chez Henri in Cambridge, Mass. Naturally, in an event meant to highight regional cuisine, his dish was a seafood chowder. But not the famous clam chowder.
 
O'Connell instead dishes out smoked cod and lobster chowder, his decadent take on a regional classic. He was kind enough to share his recipe.
 
Smoked Cod and Lobster Chowder
3 lbs. Smoked Cod
1 lb. cooked lobster meat
1 lb. butter, unsalted
2 c. onions, minced
2 c. leeks, ¼ diced
2 bay leaves
2 t. fresh thyme, picked and minced
6 c. yellow potatoes, peeled and 1/2" diced
1 c. white wine
5 c. fish fume
5 c. heavy cream
Sea salt and pepper to taste
Handful hopped parsley
 
Rinse the smoked cod in cold water for one hour. Pick through the lobster meat for shell parts and cut into ½-inch pieces. Place the butter in a large casserole dish over medium heat.  Add the onions, leeks, bay leaves, thyme and potatoes and cook until the onions are soft, stirring occasionally so that nothing browns. Add white wine and heavy cream and bring to a boil for 2-3 minutes. Add the fish fume and the smoked cod and simmer until the cod is tender.  Add the lobster and season with salt and pepper. Ladle into bowls and garnish with chopped parsley and butter. Serves 8.
 

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