Cod Chowder With Saffron And Fingerling Potatoes Recipes

NEWFOUNDLAND COD CHOWDER

Steps:

• In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp.
• Chop the cooked bacon coarsely and set aside.
• Drain off all but 1 tablespoons bacon fat from saucepan.
• Add onions and savory to the saucepan. Cook, stirring occasionally, for 5 minutes or until softened.
• Add potatoes, carrots, water and salt.
• Bring to boil. Cover; reduce heat and simmer for about 20 minutes or until tender.
• Add the cod chunks; simmer for about 5 minutes or until fish flakes easily.
• Add milk and pepper, heat through.
• Serve in bowls and garnish with the bacon and chives.

ROCK COD CHOWDER IN SAFFRON-TOMATO BROTH

Steps:

• Soak the saffron in the boiling water for at least 15 minutes while you prepare the other ingredients.
• Working over the can of tomatoes, break open each tomato, scrape the seeds into the can, and put the seeded tomatoes in a bowl. Squeeze the seeded tomatoes in your hand to break them up thoroughly, then strain the juice from the can into the bowl with the tomatoes. Discard the seeds and set the bowl aside.
• Heat the olive oil in a large Dutch oven or similar soup pot over medium heat. Add the leek, diced fennel bulb, thyme, bay leaf, and 1/2 teaspoon salt and cook, stirring, until the fennel starts to soften, 4 to 5 minutes. Increase the heat to medium-high and add the wine. Cook until the liquid is reduced by half, 3 to 4 minutes.
• Add the stock, tomatoes, potatoes, the saffron and soaking liquid, and 1 teaspoon salt. Bring the liquid to a boil, partially cover the pot, and lower the heat to maintain a bare simmer. Cook, occasionally skimming the scum off the top, until the potatoes and fennel are tender, 20 to 30 minutes.
• Meanwhile, cut the fish into 1- to 2-inch pieces and season with 1/2 teaspoon salt.
• Add the lemon juice to the soup, then taste and add more lemon juice or salt as needed. Add the fish, along with the fennel fronds if you have them. Cook until the fish is just cooked through and flakes easily, 5 to 10 minutes. If necessary, use a spoon to gently break the fish into smaller chunks.
• Serve right away. If you need to reheat, do so gently and briefly to avoid overcooking the fish.

COD FISH AND POTATO CHOWDER

Steps:

• In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to caramelize around the edges, 3 to 4 minutes.
• Add the onion and leek and cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes.
• Add the garlic and cook for 1minute, stirring.
• Add the flour and thyme and cook, stirring, until the flour is very light golden, about 2 minutes.
• Add the white wine and whisk to combine.
• Add the fish broth, bay leaf and potatoes and bring to a boil.
• Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20 to 30 minutes.
• Add the milk and cream and cook for 10 minutes.
• Season, to taste, with salt and pepper.
• Add the cod, return the soup to a simmer, and cook until the fish is just cooked through, 1 to 2 minutes.
• Serve immediately in shallow bowls, each garnished with a pinch of parsley and a pat of butter.