I told Tim we would have baked cod for supper, and he was cool with that. But, later on, I was wishing for cod in a different form: chowder! The days are getting cooler and a hot bowl of chowder sounded like it would hit the spot. It did! So, I am going to share my recipe with you. I just threw whatever sounded good in the pot and my whole family begged for more. Tim commented (with obvious relief) that it didn’t taste fishy.
This soup could be used as a base for any other cream soup – you could add mushrooms, chicken, carrots, celery, etc. It is nutritious, calming, and smoothly delicious … in contrast to the tempestuously beautiful place for which it was named. I love the rugged elegance of Cape Cod and treasure a jar full of shells we collected when we were there.
There is enough here for two meals for four people (two grownups and two kids). Enjoy!
1 bag frozen cauliflower
1/2 large onion, chopped into small chunks
2 TBSP bacon lard
2 cod fillets (barely thawed)
1 cup chicken broth
6 cups filtered water
1 bay leaf
2 pickled asparagus (or other pickled vegetable) chopped into small pieces (optional)
3/4 cup coconut milk
salt to taste
4 slices of bacon, cooked
green onions, chopped
1.) Warm medium-large sized pot on the stove and melt the lard.
2.) Add the cauliflower and chopped onion. Stir every once in awhile until turning golden brown.
3.) Cut the cod into small chunks with kitchen shears and add to the pot, stirring for about one minute.
4.) Pour in the chicken broth, 6 cups water, chopped asparagus (or other flavor of) pickles, and the bay leaf. Cover and simmer for at least 15 minutes.
5.) Add the coconut milk and salt. Beat with immersion blender (or pour in blender) until almost pulverized (just a few remaining chunks).
6.) When warmed through again, ladle into bowls and top with chopped green onion and bacon bits.
7.) Remember to add the love and serve! Enjoy.