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

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.