Tonight it was separate dinners. My wife who is Zimbabwean had an African meal based on Sadza, which to be honest I’m not keen on, so I had something with parsnip which she’s not keen on!
This is how I made the chowder. I sweated a finely chopped Shallot in some butter while poaching a skinless piece of Cod loin in milk. I then added equal quantities of diced (approx. 10mm cubes) potato and parsnip, plus a splash of water, put a lid on the pan and cooked until done. I then added the milk the fish had been poached in, the fish broken into chunks and a good splash of double cream. Brought everything back to temperature, adjusted the seasoning and served.
After this I had some of my favourite cheese, Époisses de Bourgogne.
I ate the fully ripe cheese with my white bread. The cheese was sublime.