Prep 20 mins
Cook 31 mins
The saffron adds a nice touch to this "delicate" fish and broth.
- 4 slices bacon, cut into 2-inch pieces (about 1/4 pound, thick-cut slices)
- 1 1⁄2 cups chopped leeks (white and pale green parts only, about 2 leeks)
- 3 (8 ounce) bottles clam juice
- 1 lb fingerling potatoes or 1 lb baby dutch yellow potato, cut crosswise into 1/4-inch-thick rounds
- 1⁄2 cup water or 1⁄2 cup dry white wine
- 1 teaspoon chopped fresh thyme
- 1⁄2 teaspoon crumbled saffron thread
- 1⁄2 cup whipping cream
- 6 (5 ounce) cod fish fillets
- 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/wine, 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 center, about 10 minutes.
- Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.