Entree: Antarctica – Central Culinary Region – Iceberg Cod Chowder (Creamy cod and potato chowder flavored with coastal sea herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

- 1 lb (454 g) cod fillets, skinned and cut into 1-inch (2.5 cm) pieces
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (approx. 8 oz/225 g)
- 2 stalks celery, diced (approx. 4 oz/115 g)
- 2 medium carrots, diced (approx. 6 oz/170 g)
- 2 cloves (about 6 g) garlic, minced
- 3 medium potatoes, peeled and diced (about 1 lb/454 g)
- 4 cups (960 ml) fish stock or low-sodium broth
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) shredded iceberg lettuce for garnish and texture
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) dried kelp, rehydrated and chopped
- 1 bay leaf (approx. 0.5 g)
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 1/2 tsp (1 g) smoked paprika
- 2 tbsp (8 g) chopped fresh parsley
- Salt and black pepper to taste

Instructions

1. In a large heavy pot, heat the butter and olive oil over medium heat until butter melts. Add the onion, celery, and carrots and cook until softened, about 6–8 minutes.
2. Stir in the garlic, thyme, smoked paprika, and rehydrated kelp; cook 1 minute until fragrant.
3. Add the diced potatoes, fish stock, and bay leaf. Bring to a simmer and cook until potatoes are tender, about 12–15 minutes.
4. Add the cod pieces to the pot and simmer gently until the cod is opaque and cooked through, about 6–8 minutes.
5. Reduce heat to low, stir in the heavy cream and lemon juice, and warm through without boiling. Adjust seasoning with salt and black pepper to taste.
6. Remove the bay leaf. Serve the chowder hot garnished with shredded iceberg lettuce and chopped parsley.