More soup
Tuesday, December 11th, 2007For lunch, I finished the final bowl of last week’s soup, and started pondering what to make this week.
I pulled out my spreadsheet of local seasonal foods, and started looking through the protein section. Since I knew I’d be sharing the meal with a pesca-vegetarian, I ignored most of the meat, and my own allergy to mushrooms left many other local protein sources off the menu. Thus, I was down to seafood, and I thought – hey, why not make a clam chowder?
So I did, but without any clams. The store had none. Instead, I used cod.
And I didn’t exactly follow Mark Bittman’s recipe, either. Nor did I follow this (inspiring) recipe. I knew I wanted to make another mirepoix, though, and that this time I wanted to do a white mirepoix (with parsnips instead of carrots, to keep the broth clear). So I went and got parsnips, celery, an onion, a leek, a few potatoes, some parsley, and the cod.
After washing, peeling, and cutting everything, and starting the stock brewing, I sautéed the various veggies together “until the onions [were] transluscent and the potatoes [started] to brown.” I added the broth, and simmered it all together, the broth barely covering the rest.
It was fun to watch the potatoes disintegrate into the chowder.
Five minutes before dinner was due to be served, I added the cod. Immediately before serving, I added the cream (actually, Silk creamer), salt, and pepper. I very nearly forgot the parsley, and I’m glad that I didn’t because it was absolutely essential to the flavor of the food.
I took a bunch of pictures, but I haven’t yet figured out which wordpress plugin I want to use for photoblogging.