Cod Chowder With Saffron and Potatoes |
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Prep Time: 20 Minutes Cook Time: 31 Minutes |
Ready In: 51 Minutes Servings: 6 |
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The saffron adds a nice touch to this delicate fish and broth. Ingredients:
4 slices bacon, cut into 2-inch pieces (about 1/4 pound, thick-cut slices) |
1 1/2 cups chopped leeks (white and pale green parts only, about 2 leeks) |
3 (8 ounce) bottles clam juice |
1 lb fingerling potatoes or 1 lb baby dutch yellow potato, cut crosswise into 1/4-inch-thick rounds |
1/2 cup water or 1/2 cup dry white wine |
1 teaspoon chopped fresh thyme |
1/2 teaspoon crumbled saffron thread |
1/2 cup whipping cream |
6 (5 ounce) cod fish fillets |
Directions:
1. Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
2. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes.
3. Add clam juice, potatoes, 1/2 cup water/wine, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes.
4. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
5. Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
6. Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.
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