How To Make Bacalao Chowder
Bacalao Chowder Recipe. This delicious cod soup makes a great starter which can be enjoyed the whole year round. Try our Bacalao Chowder recipe.
Step 2: Prepare the cod
Drain the cod into the colander, transfer it into the medium pan and cover with water. Put on a high heat and bring to a boil for about five minutes. Transfer the fish into a large bowl and save the liquid in a jug.
Step 3: Drain the potatoes
Tip the potatoes into the colander to drain off the liquid and set aside.
Step 4: Melt the butter
Put the butter in the medium pan and allow to melt over a low heat using the wooden spoon to help it soften.
Step 5: Dice the onions
While the butter is melting, take the onion, cut in half and dice.
Step 6: Cook the ingredients
Add the onions to the pan of butter, stir, and allow to soften. Add the potatoes and the fish stock and stir. Bring to a the boil and cover pan with lid. Turn the heat down to a simmer and cook fifteen to twenty minutes or until potatoes are soft.
Step 7: Flake and de-bone the cod
Tip the cooked fish into the middle of the chopping board. Using your fingers, flake the cod and transfer it into a large bowl, taking great care to remove the all of the smaller bones.
Step 8: Prepare the parsley
Rinse the parsley under a cold running tap and shake off excess water. Place some kitchen paper onto the chopping board, spread the parsley over and using more paper, pat dry carefully as not to bruise the herb. Finally, chop it roughly and set aside.
Step 9: Add the remaining ingredients
Stir the soup, add the flaked fish and stir again. Add the cream, the chopped parsley, some freshly ground black pepper and stir again. At this point you might want to add more water if you desire a looser consistency.
Step 10: Serve
Ladle the chowder into a soup bowl and serve with some nice crusty bread.
