Cod Chowder with Saffron and Fingerling Potatoes

Ingredients for Cod Chowder with Saffron and Fingerling Potatoes

• 4 thick-cut slices bacon (about 110g ), cut into 2-inch pieces

• 350ml chopped leeks (white and pale green parts only

• about 2 leeks)

• 3 230g bottles clam juice

• 450g fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds

• 120ml water

• 1 teaspoon chopped fresh thyme

• 1/2 teaspoons crumbled saffron threads

• 120ml whipping cream

• 170g cod fillets

How to make Cod Chowder with Saffron and Fingerling Potatoes

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, 120ml 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.

Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in centre, about 10 minutes.

Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.