Week 4: Cod Chowder, Shout a Little Louder

As last Saturday’s post went live, my husband, daughter and I were stepping onto the DC metro red line headed for an historic event, The Women’s March on Washington. Which was AMAZING! The previous day, we witnessed the inauguration of Donald Trump from a quaint liberal-filled café amid tears, jeers and sorrowful faces. It felt more like a funeral than an Inauguration and the “America First” speech he delivered, left me feeling like I needed a shower to wash off the vitriol.
The energy shift of Saturday’s event was a welcome and necessary relief. I’m not going as far as to say it was jubilant though. It was however, powerful and encouraging and provided an opportunity to give voice to what I’d been feeling for months….a LOUD shouting voice at that!

The week since has been a political and emotional roller coaster, but on that day I marched for my mother, my sisters, my daughters, and granddaughters. I marched (and will continue to do so) for the values deeply instilled in me by my mother. Not just with her words but through her actions. In a time when a strong, educated, divorced woman was an outcast in New England, she taught us to speak-up, ask questions, seek knowledge and become strong powerful women.

The week since has been a political and emotional roller coaster, but on that day I marched for my mother, my sisters, my daughters, and granddaughters. I marched (and will continue to do so) for the values deeply instilled in me by my mother. Not just with her words but through her actions. In a time when a strong, educated, divorced woman was an outcast in New England, she taught us to speak-up, ask questions, seek knowledge and become strong powerful women.
She was a role model for embracing diversity, hosting dinner parties, always with a varied cast of characters either from church, the local university, or the ACLU. It never even crossed my mind to notice skin color, ethnic background or sexual orientation. I think I met my first openly gay man at around 10 years old. Although at that age I didn’y know what it meant to be gay. I just knew he was kind and funny and he came to our house for the holidays, as did many other friends. One size does not fit all, and square pegs like my mother, did not fit into the round hole society required at the time.

I know this has become a bit of a rant, but it’s where my mind is this week… and will likely continue to be for quite some time.

I’m scared.

Are we really going to go back?
Are we going to return to a country where it’s not only acceptable but encouraged and legal to reject people based on their gender, skin color, lifestyle choices, mental health, physical abilities, income status, the size of their body…. I for one, will continue fighting every day with my mom in mind.
Mom, thank you for my passionate heart and tenacity.

Now let’s get cooking!

Around once a month, my mom would make a big batch of fish chowder (chowdah, if you were a local) in her bright red LeCreuset enamel pot, which weighed a ton! Served with bread, it was dinner for several days. For someone who was raised in a New England fishing town, I guess it might be surprising that I didn’t enjoy seafood very much but, this was one of the few seafood dishes I liked. Cod must have been cheaper when my mother was making this recipe, because at $8.50 per pound,  she couldn’t have afforded to make a big pot of it on a regular basis.

It’s a really simple recipe, kind of healthy, although not very hearty. It’s hard to imagine that a bowl of this and bread was dinner as a kid. Seriously Mom,  not one vegetable?

Sue’s Cod Chowder

The Process…
First order of business was to add some color. I chose to use red potato with the skin on and add collard greens and Napa cabbage as they are greens with a mild flavor. I think kale would be too strong.

Next decision was whether to use regular milk or coconut milk.

Originally, I was going to add a Thai twist using coconut milk, lemongrass and cilantro. But decided against it. Not only did I not want to lose the integrity of the recipe, but I couldn’t find a coconut milk that wasn’t heavily processed.

Vegetables, check!
Milk, check!
Now removing the pork (I don’t eat pig)

Because the recipe calls for bacon, there’s no need for a smoky flavor, just a salty fat.
Instead of sautéing the pork to render the fat… I sautéed the vegetables in a pretty large amount of coconut oil with sea salt.

New England Cod Chowder
No Pork Recipe Revamp

Ingredients:
2 lbs Cod
2 onions, sliced
3 medium red potatoes, diced
2 C. combined chopped collard and Napa Cabbage
1 C chopped celery
1/4 cup Parsley, chopped
1/3 C refined coconut oil (no flavor)
1 T sea salt, to taste
1/2 tsp or more of black pepper
3 Sprigs of Fresh Tarragon, chopped  – you can use dry
1 quart of milk

In a large soup pot, simmer cod in 2 cups of water for 20 minutes. Drain, reserve broth and set the fish aside.

Sauté onion celery parsley in coconut oil, paprika and sea salt until the onions are translucent. Transfer sautéed ingredients into the large soup pot. Add potatoes, tarragon, 2 cups of the fish broth and 1 to 2 cups of boiling water. Simmer for 30 minutes.

Transfer sautéed ingredients into the large soup pot. Add potatoes, tarragon, 2 cups of the fish broth and 1 to 2 cups of boiling water. Simmer for 30 minutes.

Add potatoes, tarragon, 2 cups of the fish broth and 1 to 2 cups of boiling water. Simmer for 30 minutes. Add milk and heat but do not boil. Definitely taste to see if you need more salt.

The Results:
Happy to report the pork alternative worked! I served the chowder to Rick with salad and whole-grain bread. Now this is a man who is very picky about his seafood, eats pork and it’s not a big fan of veggies, so I was pretty sure it wouldn’t be a big hit. But he surprised me, and really loved it! After two bowls, he offered one recommendation, which was to chop the collard greens smaller because it made it messy to eat.
We both still agree this recipe will taste good with Thai flavors, so I’ll give it a shot soon.

 

Saturday 4 Recipe Pick

It’s time for dessert! I can’t seem to get off of politics….. this selection is in honor of “the WALL, the fact that Trump upset Mexico (again) and wants to increase the tax on imports from Mexico…like tequila!!!

 

Until next Saturday!

 

Tags: fish, kosher, seafood, soup