- 4 Each Cod Fillets -skinless, cut ½" thick
- ½ Cup All Purpose Flour-seasoned to taste with salt and pepper
- 1 Tbsp. Vegetable Oil
- 2 Tbsp. Butter
- 1 Cup Onions-sliced
- 2 tsp. Fresh Thyme
- 1 ½ Cups Potatoes-diced ½"
- 1 Cup Chicken or Vegetable Broth
- 1 ½ Cups Milk or Half and Half
- 1 Tbsp. Chives-chopped
- 2 tsp. Fresh Lemon Zest-(outer yellow peel of lemon grated finely)
- Salt and Black Pepper to Taste
Pat dry fish fillets with a paper towel and dredge both sides in the flour, shaking off excess. Heat sauté pan on medium high heat, add the vegetable oil, and add fish fillets. Cook for about 2 minutes on each side or until a medium golden color. Remove fish from pan and place on a cookie sheet and cover with foil. Fish will continue cooking on its own. Meanwhile, make the chowder.
In the same pan on medium high heat, add the butter, onions, and potatoes. Cook stirring for about 2 minutes until vegetables being to soften. Add the chicken broth, cover pan and bring to a boil. Boil for about 5 minutes or until potatoes are tender. Remove the lid from the pan and boil down until nearly no liquid remains. Add the milk or half and half, bring to a simmer. Add the chives and lemon zest, and season the chowder to taste with salt and pepper.
Check fish fillets for doneness. Look for white, flaky inside or 145ºf measured at the center. If they are undercooked, place fish fillets in the chowder and simmer for another 2 minutes to finish cooking. To serve, place fish fillets in a deep, wide soup bowl, surround with the chowder and garnish with a sprig of fresh herb. Enjoy!
