Recipe by Chef Kate
Elegant and delicious for a cold winter evening. Serve with a mixed greens salad and crusty sourdough bread. From Bon Appetit, October 2004. If you can make your own fish stock, it really is a great improvement--and a lot less expensive than the jars of clam broth.
- 4 slices thick-cut bacon, cut into thin crosswise strips (about 1/4 pound)
- 1⁄2 cup chopped leek (white and pale green portions only, about 2 large leeks)
- 3 (8 ounce) bottles clam juice (or 3 cups fish stock)
- 1 lb fingerling potato, washed, dried, cut crosswise into 1/4-inch-thick rounds
- 1⁄2 cup dry white wine or 1⁄2 cup water
- 1 teaspoon chopped fresh thyme leave
- 1⁄2 teaspoon crumbled saffron thread
- 1⁄2 cup whipping cream
- salt and pepper
- 6 (5 ounce) cod fish fillets or 6 (5 ounce) halibut fillets
Directions See How It's Made
- Cook bacon in heavy, large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
- Add leeks to pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes.
- Add clam juice, potatoes, wine or 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. Taste and adjust seasoning, adding salt, if needed, and pepper.
- Sprinkle fish with salt and pepper; place atop chowder. Cover and cook until fish is opaque in center, about 10 minutes.
- Using slotted spoon, transfer 1 fillet to each of 6 bowls. Ladle chowder over fish and serve.