- YIELDS | 4 SERVINGS
- PREP TIME | 15 MINS
- COOK TIME | 30 MINS
This fish chowder is less traditional because it is made without dairy. It is simply cod, a base of clam juice, stock of choice, and fresh vegetables. The key to perfect fish chowder is poaching the fish gently so it perfectly flakes apart. This dish has a wonderful flavor from the onions, spices, and herbs. And if you’d like, add a quarter cup of cream at the end and stir, if that’s your jam. Serve with warm, crusty bread.
- 6 slices chopped bacon, cooked
- 1 small white onion, about 1 cup, diced
- 1 small carrot, about 1/2 cup, diced
- 1 medium stalk celery, about 1/2 cup, diced
- Kosher salt and freshly ground pepper
- 8-ounce bottle clam juice
- 16 ounces baby yellow potatoes
- 6 cups vegetable, fish, or chicken stock
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon saffron threads, crumbled
- 4 6-ounce pieces cod
- Chopped chives or parsley, for garnish, optional
- Cook bacon in Dutch oven over medium heat until crisp, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Turn heat to medium, and add onions, carrots, and celery to the same pot. Sprinkle with salt and pepper and cover. Cook until vegetables are tender, about 4-5 minutes.
- Add clam juice, potatoes, stock, thyme, and saffron. Bring to boil. Reduce heat to a low boil, cover, but leave the lid slightly ajar to allow for steam to escape. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes.
- Taste chowder and season to taste with salt and pepper. Add the cooked bacon.
- Sprinkle cod with salt and pepper; place on top of the chowder and gently push into the liquid, cover, and cook for 5 minutes to poach.
- Uncover the chowder, and stir slightly, breaking the fish into pieces.
- Garnish with chives or parsley, optional, and serve with warm, crusty bread.
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