Smoky Cod and Parsnip Chowder

If the smoked cod has a strong smoky flavor, soak it in cold water for 30 minutes to mellow the intensity. Drain and rinse thoroughly. (30 minutes)

In a large saucepan or Dutch oven, combine the cod and smoked cod. Add enough water to cover the fish, along with the juice of half a lemon and the sprig of thyme. Bring to a gentle simmer over medium heat. Poach the fish for 8-10 minutes, or until it is just cooked through and flakes easily with a fork. (10 minutes)

Carefully remove the fish from the poaching liquid and transfer it to a bowl. Reserve the poaching liquid. Once the fish is cool enough to handle, gently break it into large, bite-sized pieces. Set aside.

While the fish is poaching, prepare the vegetables. Peel and chop the parsnips into 1/4-inch-thick slices. Peel and dice the potatoes into 1/2-inch cubes. Place the diced potatoes in a bowl of cold water to prevent them from browning.

In the same large saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. (7 minutes)

Add the sliced parsnips and diced potatoes to the pot. Pour in 3 cups of the reserved fish poaching liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender. (20 minutes)

In a separate small saucepan, gently heat the milk and heavy cream over low heat. Do not boil. Stir occasionally to prevent scalding.

Pour the warmed milk and cream into the pot with the vegetable mixture. Stir gently to combine.

Add the poached cod and smoked cod to the chowder. Stir gently to incorporate, being careful not to break up the fish too much. Season with sea salt and freshly ground black pepper to taste.

Just before serving, stir in the remaining tablespoon of butter to enrich the chowder. Ladle into bowls and garnish with freshly ground black pepper and a sprinkle of fresh chives, if desired. Serve hot with crusty bread for dipping.