Chef Paul O’Connell
Chez Henri
New England Patriots

Ingredients
3 lb Smoked Cod
1 lb Cooked Lobster meat
1 lb Butter, unsalted
2 cups Onions, minced
2 cups Leek, 1/4" dice
2 ea Bay Leaf
2 tsp Fresh thyme, picked and minced
6 cups Potatoes, peeled and 1/2" dice (yellow potatoes like yukon)
1 cup white wine
5 cups fish fume
5 cups heavy cream
Sea salt and pepper to taste
Chopped parsley
8 Tbsp Chile lime butter (recipe below)

Directions

1. Rinse the smoked cod in cold water for one hour. Pick through the lobster meat and cut into 1/2-inch pieces.
   
2. Place the butter in a large casserole over medium heat. Add the onions, leeks, herbs and potatoes and cook until the onions are soft and sweet stirring occasionally so as to not let anything brown.
   
3. Add the white wine and heavy cream and bring to a boil for 2-3 minutes.
   
4. Add the fish fume and the smoked cod and simmer until the cod is tender.
   
5. Add the lobster and season with salt and pepper.
   
6. Ladle into bowls and garnish with chopped parsley and the chile-lime butter.

Chile Lime Butter
1/2 lb Unsalted butter, softened
1 Tbsp garlic, minced
2 ea limes, zested and juiced
2 Tbsp cilantro, chopped
2 Tbsp chipotle chile paste
1 Tbsp ancho pasilla chile powder
1 tsp ground cumin
Salt and pepper

Combine all ingredients in a mixing bowl and mix well.