½ pound lightly smoked cod, skin and bones removed
½ lemon
1 sprig fresh thyme
1 pound parsnip, chopped
½ pound potatoes
3 tablespoons butter
1 onion, chopped
1 cup milk
1 cup heavy whipping cream
salt to taste
ground black pepper to taste
If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse. In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside. While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring. In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups 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 the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture. Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.