SMOKED BLACK COD AND CHEDDAR

Serves four

Every galley cook should have a seafood chowder in his or her repertoire. It’s warm, satisfying and can be made with any fresh, readily available fish or shellfish. This version showcases black cod (also known as sablefish), an oily, firm-textured fish that comes into its own when smoked. Smoked paprika imparts further depth, while aged cheddar cheese adds richness. In a downpour, steaming bowls of this chowder are always appreciated.

2 medium potatoes, peeled and diced
¼ cup (60 mL) unsalted butter
¼ cup (60 mL) finely chopped onion
¼ cup (60 mL) finely chopped celery
¼ cup (60 mL) all-purpose flour
1 tsp (5 mL) smoked paprika
2 x 10 fl oz (284 mL) cans clam nectar
1 Tbsp (15 mL) tomato paste
¼ cup (60 mL) finely chopped red (or orange) bell peppers
1½ cups (350 mL) whole milk
Salt and pepper
1 lb (454 gr) boneless/skinless smoked black cod, cut into 1-in (2.5-cm) pieces
¾ cup (180 mL) fresh or canned kernel corn
½ cup (125 mL) grated aged cheddar cheese
2 tsp (10 mL) minced chives
2 tsp (10 mL) minced flat-leaf parsley

Boil potatoes in a small saucepan of salted water until cooked but still firm, approximately 6 minutes. Drain and set aside.

Melt butter in a medium saucepan over medium heat. Add onions and celery and cook until softened, about 3 minutes. Stir in flour and paprika until thoroughly incorporated, then whisk in clam nectar and tomato paste. Bring broth to a boil, then turn down the heat and simmer. Add bell peppers. Cook, stirring frequently, for 10 minutes. Add milk and heat through.

Season to taste with salt and pepper, then add cod, corn and pre-cooked potatoes. Simmer for 5 minutes or until cod is just cooked through. Add cheese, chives and parsley and stir until cheese is melted. Serve immediately.