Cod Chowder with Puy Lentils and Salsa Verde

Name: Cod Chowder with Puy Lentils and Salsa Verde
Prep time: 40 min
Total time: 40 min
Ingredients: 1 large bunch of fresh flat-leaf parsley; 1 large bunch of fresh basil; 6 tablespoons olive oil; 50 g (2 oz) pine kernels; salt and pepper; salt and pepper; 2 tablespoons finely chopped fresh parsley, to garnish; 2 fat garlic cloves, crushed; 25 g (1 oz) plain white flour; 150 ml (¼ pint) dry white wine; 900 ml (1½ pints) light chicken stock; 750 g (1½ lb) cod fillet, skinned and cut in 5 cm (2-inch) chunks; 4 slices unsmoked streaky bacon, sliced in thin strips; 40 g (1½ oz) butter; 500 g (1 lb) potatoes, cut in 1 cm (½-inch) cubes; 1 large onion, chopped; 1 small onion, peeled and stuck with a clove securing a bay leaf; 1 small onion, peeled and stuck with a clove securing a bay leaf; 300 ml (½ pint) water; 1 small onion, peeled and stuck with a clove securing a bay leaf; ½ chicken stock-cube; 75 g (3 oz) Puy lentils

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
40 min

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

Chowder is the American name for a quickly made rough-and-ready soupy stew, usually containing seafood and potatoes. In New England it tends to be made with milk; New-York-style it is made with tomatoes and water. My version uses a light chicken stock to give the soup more body, and Eve included previously seasoned Puy lentils, to add interest and make it more substantial. The salsa verde, made here with basil and parsley, is served separately and brings the whole thing to life.

Ingredients

Soup
Winter

Ingredients

Method