Cod Piece

This evening Anna and I enjoyed some Wicked Chowder. This is a variation of a recipe called Killer Shrimp which I first read about on Matthew Haughey’s Ten Years of My Life.



  1. Partially grind up the rosemary, thyme, and fennel seed. You should really still be able to see pieces of the spices rather than just spice dust.

  2. Put everything except the shrimp and cod into a pot and simmer for an hour or two until the broth has reduced a bit.

  3. Just before you’re ready to eat, add the cod and continue cooking for a few minutes. The cod should basically fall apart. The shrimp only take a minute or two to cook, so toss them in just before you serve the soup.

  4. Serve with warmed bread. We get this great sour dough that has huge cloves of garlic roasted in olive oil baked right in it. It’s wonderful.

  5. Wish you’d made more.

Next time we make it, I’m going to experiment with adding some vegetables. Nothing crazy, just carrot slices, potatoes, and other simple things like that.