Meet the root vegetable and cod chowder from Norway. Just the ingredient list is drool worthy – celeriac, red potatoes, carrots and parsnips sautéed with onions and garlic, in a cream and milk based stock with thick chunks of Atlantic Cod fish and finished with scented fresh dill, parsley and a squeeze of lemon juice.
Insanely delicious, I am fascinated with the process of cooking this chowder which is quite different from its American brethren and French cream based soups.
This hearty Norwegian stew adds all of the dairy – milk and cream right in with the root vegetables and the caseins (milk proteins) and milk fats are allowed to separate and reconstituted in the base again and again by stirring.
Surprisingly, it does not result in a grainy texture but rather a creamy and delicious one.
Mind you, all the wonderful root vegetables like celeriac and parsnips and this should come as no surprise. These are cooked by simmering with seafood stock, cream and milk – no lid on pot!
And the last few minutes chucks of cod are stirred in, finished with generous heaps of dill and parsley. Lemon juice at the very end and serve with thick slices of crusty bread.
What’s not to love?!