Codfish Chowder w/ Chorizo and Smoked Paprika

Codfish Chowder w/ Chorizo and Smoked Paprika

Serves: 4


1 teaspoon butter
1 tablespoon olive oil
4 ounces Spanish chorizo, skin removed and chopped
1 medium sweet onion, quartered and thinly sliced
1 teaspoon smoked paprika
2 bay leaves
3 sprigs fresh thyme
1 large Russet potato, scrubbed and cut into 1/2-inch dice
4 cups seafood/chicken stock or water
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup roasted red peppers, chopped
1 pound codfish fillets
1 cups cream (or half-and-half)
Salt and Pepper to taste
2 tablespoons chopped chives (for garnish)



Heat butter and oil in a large saucepan. Add chorizo and cook until it’s crisped up a bit. Use a slotted spoon to remove chorizo from the pan to drain on a paper towel.

Add onion to pot and sauté in fat, until onion is softened. Add paprika, bay leaf, and potatoes. Use a piece of kitchen twine to tie the thyme sprigs together. Place the bundle of thyme in the pot and tie the loose end of the string to the handle of the pot. Add stock, making sure there is enough to cover the potatoes by an inch. Bring chowder to a boil, then reduce the heat so it simmers until potatoes are just done but not too soft (they will cook more once you add the codfish), about 10 minutes. Add salt and pepper to taste. Stir in chopped red pepper.

Gently slip whole fillets of fish into chowder. Cook on low heat until fish easily breaks apart in bite-sized pieces, about 5 to 7 min. If the fish isn’t completely submerged, flip the fillets midway through. When fish is cooked through, remove bay leaves and add cream, adjusting amount to your liking.

Ladle hot chowder into bowls, garnish with crispy chorizo and chopped chives.