Name: Salt Cod Chowder
Ingredients: 2 tb Olive oil; 2 1/2 c Sliced white onions; 2 tb Slivered garlic; 2 md Poblano or Anaheim chiles - (abt 5 oz); stemmed, seeded,; ; and sliced; 3/4 c Diced celery; 1/2 ts Fennel seeds; 1 c Dry white wine; 7 c Rich fish; chicken or vegetable stock; 1 1/2 c Halved lengthwise young okra; 8 oz Center-cut salt cod; prepared; 1 c Seeded; diced tomatoes, drained if canned; Salt; to taste; Freshly-ground black pepper; to taste; Tabasco sauce; optional; 1 1/2 c Fresh or frozen corn kernels; 1/3 c Chopped cilantro; 2 ts Drained capers; === TO PREPARE SALT COD ===; 2 c Water; 1 c Dry white wine; 3 Whole cloves; 1 Bay leaf

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Seafood		Ckright3	1	servings

INGREDIENTS

2	tb	Olive oil
2 1/2	c	Sliced white onions
2	tb	Slivered garlic
2	md	Poblano or Anaheim chiles – (abt 5 oz); stemmed, seeded,
		; and sliced
3/4	c	Diced celery
1/2	ts	Fennel seeds
1	c	Dry white wine
7	c	Rich fish; chicken or vegetable stock
1 1/2	c	Halved lengthwise young okra
8	oz	Center-cut salt cod; prepared
1	c	Seeded; diced tomatoes, drained if canned
		Salt; to taste
		Freshly-ground black pepper; to taste
		Tabasco sauce; optional
1 1/2	c	Fresh or frozen corn kernels
1/3	c	Chopped cilantro
2	ts	Drained capers
		=== TO PREPARE SALT COD ===
2	c	Water
1	c	Dry white wine
3		Whole cloves
1		Bay leaf

INSTRUCTIONS

To Prepare Salt Cod: Soak 8 ounces center-cut salt cod in the refrigerator
for 2 to 3 days, changing the water at least 2 times each day to reduce
saltiness. Drain and add cod to a small saucepan along with 2 cups water,
wine, cloves and bay leaf. Bring to a simmer and cook for 10 to 12 minutes
or until cod flakes easily with a fork. Drain and discard cloves and bay
leaf.
In a stock pot add oil and saute the onions, garlic, poblanos and celery
over moderate heat until crisp-tender. Add the fennel seed, wine and stock
and bring to a simmer for 6 to 8 minutes. Add the okra, cod and tomatoes
and simmer for 3 minutes. Correct seasoning with salt, pepper, and drops of
Tabasco, if desired. Remove from heat and stir in corn, cilantro, optional
capers and serve immediately in a warm bowl. This recipe yields ??
servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9626 broadcast 09-11-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-24-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.

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