Northeast Coast Seafood Chowder with Codfish Balls and Shrimp in Tomato-Cream Broth Recipe

Name: Northeast Coast Seafood Chowder with Codfish Balls and Shrimp in Tomato-Cream Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound skinless cod fillets; 1/2 cup fine fresh bread crumbs (page 4); 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme; 2 teaspoons grated or minced lemon zest; 2 teaspoons fresh lemon juice; 3 tablespoons heavy cream; 1 teaspoon kosher salt; Small pinch of cayenne pepper; 2 tablespoons butter; 2/3 cup sliced celery (1/4-inch-thick slices); 1 cup finely chopped yellow or white onion; 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme; 2 cups peeled and diced russet potatoes (1/2-inch dice); 7 cups milk; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground white pepper; 1/2 pound medium shrimp, shelled; 2 tablespoons tomato paste; 3/4 cup heavy cream

Servings: persons

3/4 pound skinless cod fillets
1/2 cup fine fresh bread crumbs (page 4)
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
2 teaspoons grated or minced lemon zest
2 teaspoons fresh lemon juice
3 tablespoons heavy cream
1 teaspoon kosher salt
Small pinch of cayenne pepper
2 tablespoons butter
2/3 cup sliced celery (1/4-inch-thick slices)
1 cup finely chopped yellow or white onion
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
2 cups peeled and diced russet potatoes (1/2-inch dice)
7 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground white pepper
1/2 pound medium shrimp, shelled
2 tablespoons tomato paste
3/4 cup heavy cream

1
To make the fish balls, place all the ingredients in a food processor and process to as fine a puree as possible.
2
With moist hands, pat it into 1 1/2-inch balls.
3
Place on a plate, cover with plastic wrap, and refrigerate until ready to use.
4
To make the chowder, melt the butter in a large soup pot over medium heat.
5
Add the celery, onion, and thyme and cook, without browning, until the vegetables are wilted, about 5 minutes.
6
Add the potatoes, milk, salt, and pepper, increase the heat to medium-high, and cook until the milk is bubbling up and a skin has formed across the top, about 10 minutes.
7
Add the fish balls and simmer briskly until they are just firm, about 5 minutes.
8
Add the shrimp and cook until they are barely pink, about 3 minutes.
9
Stir in the tomato paste and cream and heat through.
10
Ladle into bowls and serve piping hot.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 pound skinless cod fillets, 1/2 cup fine fresh bread crumbs (page 4), 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme, 2 teaspoons grated or minced lemon zest, and more.

Yes, Northeast Coast Seafood Chowder with Codfish Balls and Shrimp in Tomato-Cream Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Northeast Coast Seafood Chowder with Codfish Balls and Shrimp in Tomato-Cream Broth

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