Shaped by its 63,000-mile coastline, its long winters and brief summers, and the forests that cover a third of its surface, Norway has boasted cuisine that has traditionally focused on preservation techniques — like salting, smoking, drying and fermenting — to make fresh food last longer. The smoked cod chowder with fresh fish and shellfish highlight the wealth of Norway’s seafood options.
Smoked Cod Chowder with Fresh Cod, Mussels and Scallops
Yields: 4-5 quarts
- ½ cup bacon, cut into lardons
- 2 tbsp flour
- 2 leeks, washed and cut into ½-inch pieces
- 4 shallots, julienned
- 3 celery stalks, cut into small dice
- 1 Yukon Gold potato, peeled and cut into small dice
- 1 quart clam juice
- 3 quarts fish stock
- 1 cup heavy cream
- 8 oz. cod filet, cut into large dice
- 8 oz. smoked cod, cut into large dice
- 6 sea scallops, cut into large dice
- 18 mussels, cleaned and scrubbed
- zest and juice of 1 lemon
- 1 tbsp fresh dill leaves
- 1 tbsp celery leaves
- 1 tbsp fresh parsley leaves
- oyster crackers, to serve
- salt, to taste
- black pepper, to taste
1. In a large pot, sauté bacon lardons until crispy.
2. Using a slotted spoon, remove bacon, leaving the rendered fat in the pot.
3. Sautée shallots, leeks and celery in bacon fat just until softened, about 2-3 minutes.
4. Add flour and stir until a roux is created.
5. Add clam juice and fish stock and bring roux to a simmer.
6. Add diced potatoes.
7. Add mussels and cover.
8. Steam mussels just until they open.
9. Add cod, smoked cod and scallops, and heat through, being careful not to overcook the seafood.
10.Add heavy cream.
11. Season with salt, pepper, lemon zest and juice.
12. In a small bowl, combine dill, celery leaves and parsley with a pinch of salt to create a fresh herb salad.
13. Ladle chowder into bowls, garnish with fresh herb salad and serve with oyster crackers.