500 g thick smoked cod fillets, skin & bones removed 1 lb
1/2 lemon 1/2
1 sprig fresh thyme
500 g parsnip, diced 1 lb
250 g potatoes, cubed 1/2 lb
45 ml butter 3 tbsp
1 onion, chopped
250 ml milk 1 cup
250 ml heavy whipping cream 1 cup
salt & pepper to taste
chives, chopped
In a large saucepan; cover smoked cod with water, add juice of half a lemon and thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes or until just cooked and tender. Remove fish to a bowl and reserve poaching liquid. When fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
In a large saucepan or kettle; melt 2 tablespoons (15 ml) of butter or margarine over medium heat. Add onion and cook until wilted and golden. Add parsnips, potatoes and 3 cups (750 ml) of the reserved poaching liquid. Bring the mixture to a boil; reduce heat and cover. Simmer for 15 minutes or until the vegetables are tender.
Heat milk and cream in a small saucepan. Do not boil. Stir into the vegetable mixture. Add smoked cod; stir. Season with salt and pepper to taste. Just before serving, stir in remaining tablespoon (15 ml) of butter. Top each serving with freshly ground pepper and chives.
Serves 6