Cod Chowder with Saffron and Fingerling Potatoes
A luxurious seafood chowder featuring tender cod fillets, crispy bacon, and fingerling potatoes in a saffron-infused cream broth. This elegant dish combines the sweetness of leeks with the richness of cream and the distinct flavor of saffron.
Ingredients
- •4 slices bacon
- •1½ cups leeks
- •3 bottles clam juice
- •1 pound fingerling potatoes
- •½ cup water
- •1 teaspoon fresh thyme
- •½ teaspoon saffron threads
- •½ cup whipping cream
- •6 fillets cod fillets
Cooking Instructions
- 1.
Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 1/2 cup water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.
15 min
- 2.
Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in center, about 10 minutes.
10 min
- 3.
Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.
5 min
