Authentic New England, from an old Cape Cod recipe…easy, delicious and pretty darn quick to pull together!

Going way back, Cape Cod had very strong Portuguese roots and many favorite New England and Cape Cod recipes had their beginnings in that community.  They were fabulous fishermen and they were also incredible cooks. Their meals were usually very simple, very economical, full of flavor and this one is no exception. To be honest, although I love  New England clam chowder, I actually prefer this simple fish chowder, it’s just soothing comfort food that reminds me of my childhood, when it was a frequent meal.

Any mild white fish will work well in this recipe. Whether you like a thin or thick broth, the choice is yours, but do yourself  a favor and just try this. Even if you think you don’t like fish chowder, I urge you to make this and please do let me know your thoughts.

INGREDIENTS
3 Tbs. butter, split
1/3 cup sliced onion (see notes below)
1 1/2 cups water
2 cups chopped potatoes (about 4)
1 lb. haddock or any mild, white fish
2 tsp. corn starch or flour
3 cups whole milk, use cream if you prefer a thicker broth
salt & fresh ground pepper to taste

DIRECTIONS
First, sauté onion in 1 tablespoon of butter. Then, add water and potatoes. Next, cover and simmer for 15 minutes, or until potatoes are tender. Then, cut the fish into chunks and add to the pot. 

Next, make a paste with the corn starch/flour and a little of the milk, stirring to combine until smooth. Then, add the mixture to the pot. After you have thoroughly incorporated the flour mixture, add the rest of the milk and stir to combine. Finally, bring the mixture to a boil, then immediately lower the heat and simmer for 3 to 4 minutes. This will thicken the broth slightly. Just before serving, add the remaining 2 Tbs. of butter, give it a minute to melt and serve.

NOTES
If you prefer a thicker broth, you can definitely use light cream, half and half, or a combination light/heavy cream. You could also use a 2% milk, however it will be a much thinner broth. Play around with the options and find what works best for you.

Also, regarding the onion, play around with the amount you use. I often use more than indicated above, but you find what is best for your tastebuds. The same goes for the potatoes, the choice is yours.

There is a chill in the air and cooler weather is definitely on the way. Therefore, this is a wonderful, hearty soup to try now. Although this is more like a stew, you can certainly add or subtract broth to your desired consistency. Serve with homemade crostini for a nice hearty lunch.

INGREDIENTS
2-3 Tbs. olive oil
2-3 garlic cloves, thinly sliced
1/2 tsp. crushed red pepper flakes
1 oz. pancetta, chopped (optional)
1 head escarole (approximately 1 lb.), washed & chopped into bite-sized pieces
2 14 oz. cans cannellini beans, drained & rinsed
3-4 cups chicken broth
kosher salt & freshly ground pepper to taste
freshly grated parmesan
slices of rustic bread, grilled or toasted

DIRECTIONS
Heat a soup pot over medium-high heat and add enough olive oil to cover the bottom. Next, add the garlic, red pepper flakes, pancetta (if using) and sauté them for a minute or two. Then, add the escarole and stir to coat with the oil.

Continue sautéing, stirring occasionally, until the escarole begins to wilt.
Then, stir in the beans, lower the heat, add the broth (more if you like a soupier consistency) and season with salt and pepper. Continue to simmer for 10-20 minutes.

TO SERVE
Divide equally among four soup bowls, drizzle a little extra virgin olive oil over each serving, garnish with the parmesan and serve with a slice of good crusty bread.

NOTES
Alternatively, try a hot, italian sausage link, removed from its casing, instead of the pancetta. Adding a parmesan rind to the broth is also a nice addition.

Fabulous, light soup that is incredibly quick to make and good for any time of year. Wonderful and comforting, when feeling sick or recovering from a bug, it’s light on the stomach, yet filled with flavor.

INGREDIENTS
8 cups chicken stock
3/4 cup orzo
1 boneless, skinless chicken breast
2 eggs
1/4 cup fresh lemon juice
1 Tbs. lemon zest
salt & white pepper to taste
fresh parsley, chopped for garnish

DIRECTIONS
In a large saucepan, bring the stock to a boil. Reduce heat to medium-low, add the orzo and cook uncovered for about 10 minutes. Add the chicken after about five minutes and poach for about 5-7 minutes, until done. Remove chicken breasts, shred with two forks and return to pot.

Place the eggs in a mixing bowl. Whisk continuously while adding the lemon juice. Stir in the zest. Whisking continuously, slowly pour a ladleful of the hot stock into the eggs, this tempers the mixture so you don’t end up with scrambled eggs in your soup!

Turn the heat off and while whisking the soup in the pan, slowly pour in the egg mixture. The soup will thicken slightly. Don’t worry if the mixture separates, it still tastes delicious. I do find if I take the soup off the heat and let it sit for 5 minutes or so, that it is much less likely to separate.

Season to taste with salt and white pepper. Remove from the heat, ladle into bowls and garnish with the chopped parsley.