Northeast Coast Seafood Chowder with Codfish Balls and Shrimp in Tomato-Cream Broth

• 3/4 pound skinless cod fillets
• 1/2 cup fine fresh bread crumbs (page 4)
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 2 teaspoons grated or minced lemon zest
• 2 teaspoons fresh lemon juice
• 3 tablespoons heavy cream
• 1 teaspoon kosher salt
• Small pinch of cayenne pepper
• 2 tablespoons butter
• 2/3 cup sliced celery (1/4-inch-thick slices)
• 1 cup finely chopped yellow or white onion
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 2 cups peeled and diced russet potatoes (1/2-inch dice)
• 7 cups milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground white pepper
• 1/2 pound medium shrimp, shelled
• 2 tablespoons tomato paste
• 3/4 cup heavy cream

1. To make the fish balls, place all the ingredients in a food processor and process to as fine a puree as possible.
2. With moist hands, pat it into 1 1/2-inch balls.
3. Place on a plate, cover with plastic wrap, and refrigerate until ready to use.
4. To make the chowder, melt the butter in a large soup pot over medium heat.
5. Add the celery, onion, and thyme and cook, without browning, until the vegetables are wilted, about 5 minutes.
6. Add the potatoes, milk, salt, and pepper, increase the heat to medium-high, and cook until the milk is bubbling up and a skin has formed across the top, about 10 minutes.
7. Add the fish balls and simmer briskly until they are just firm, about 5 minutes.
8. Add the shrimp and cook until they are barely pink, about 3 minutes.
9. Stir in the tomato paste and cream and heat through.
10. Ladle into bowls and serve piping hot.

cod fillets, bread crumbs, thyme, lemon zest, lemon juice, heavy cream, kosher salt, cayenne pepper, butter, celery, onion, thyme, russet potatoes, milk, kosher salt, freshly ground white pepper, shrimp, tomato paste, heavy cream

Taken from www.epicurious.com/recipes/food/views/northeast-coast-seafood-chowder-with-codfish-balls-and-shrimp-in-tomato-cream-broth-389571 (may not work)