Cod Chowder with Saffron and Fingerling Potatoes

Name: Cod Chowder with Saffron and Fingerling Potatoes
Yield: 4 servings
Ingredients: 1 4 thick-cut slices bacon (about 1/4 pound), cut into 2-inch pieces; 1 1 1/2 cups chopped leeks (white and pale green parts only; about 2 leeks); 1 3 8-ounce bottles clam juice; 1 1 pound fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds; 1 1/2 cup water; 1 1 teaspoon chopped fresh thyme; 1 1/2 teaspoon crumbled saffron threads; 1 1/2 cup whipping cream; 1 6 5-ounce cod fillets

From the kitchen of Carly

Silky saffron broth, bacon, and tender fingerling potatoes cradle flaky cod fillets in this refined chowder. Clam juice and cream build depth, while fresh thyme keeps it bright. A sophisticated take on classic comfort that feels lighter than it tastes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 thick-cut slices bacon (about 1/4 pound), cut into 2-inch pieces
11 1/2 cups chopped leeks (white and pale green parts only; about 2 leeks)
13 8-ounce bottles clam juice
11 pound fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds
11/2 cup water
11 teaspoon chopped fresh thyme
11/2 teaspoon crumbled saffron threads
11/2 cup whipping cream
16 5-ounce cod fillets

Instructions

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.
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.