New England smoked cod & 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.