Ahoy, matey! Feel the gentle sway of the ocean, the salty air hitting your lungs, and the slow fog rolling up from the coast. This hearty stew tells a story with every bite. Flakey cod, sweet corn, and hearty potatoes combine with a broth of cream and wine, topped with garlic-parsley croutons you make yourself, for sea-worthy perfection. We're wishing you fair weather and following seas with this dish.
Cut ciabatta into ½" cubes.
Stem and mince parsley.
Peel and cut potatoes into 1" dice.
Trim ends off celery and cut into ¼" dice.
Peel and cut shallot into ¼" dice.
Pat cod dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Bake the Croutons
Add cubed ciabatta, half the garlic (reserve remaining for chowder), and 1 Tbsp. olive oil to prepared baking sheet. Toss to coat.
Spread into a single layer. Bake in hot oven until golden brown and crunchy, 7-10 minutes.
Sprinkle baked croutons with half the parsley (reserve remaining for garnish) and set aside.
While croutons bake, cook cod.
Cook the Cod
Place a large non-stick pan over medium-high heat.
Add 2 tsp. olive oil and cod to hot pan. Cook until browned and cod reaches a minimum internal temperature of 145 degrees, 2-4 minutes per side.
Transfer cod to a plate. Rest 5 minutes, then break cod into large pieces.
Reserve pan; no need to wipe clean.
Start the Chowder
Return pan used to sear cod to medium heat with 1 Tbsp. olive oil. Add potatoes, celery, shallot, and remaining garlic to hot pan and cook until aromatic, 1 minute.
Add white wine and 2 cups water, increase heat to medium-high, and bring to a low boil. Cover and cook 5 minutes.
Remove cover and cook until potatoes are tender, 5-7 minutes.
Finish the Chowder
Add cream, corn, ¼ tsp. salt, and ¼ tsp. pepper to pan. Return to a boil and cook until slightly thickened, 2-3 minutes.
Remove from burner and stir in cod.
Plate dish as pictured on front of card, garnishing with croutons and remaining parsley. Bon appétit!