Description
Ina Garten’s baked fish chowder brings New England coastal comfort to dinner tables with creamy, hearty goodness. Rich with tender fish, potatoes, and a velvety broth, this recipe invites warm memories of seaside kitchens where simple ingredients create extraordinary meals.
Ingredients
Scale
Main Protein:
- 900g / 2 pounds fresh skinless cod fillets
- 225g / ½ pound thick-cut applewood-smoked bacon, ¾-inch diced
Vegetables and Aromatics:
- 1.35kg / 6 cups yellow onions, halved and thinly sliced crosswise (3 large)
- 375g / 3 cups (½-inch) diced celery (6 large stalks)
- 450g / 1 pound Yukon Gold potatoes (about 2-inch diameter), peeled and sliced ¼ inch thick
- 1 tablespoon fresh thyme leaves
Liquids, Dairy, and Seasonings:
- 950ml / 4 cups seafood stock, heated to a simmer
- 175ml / ¾ cup good dry white wine, such as Chablis
- 120ml / ½ cup half-and-half
- 120ml / ½ cup heavy cream
- 55g / 4 tablespoons (½ stick) unsalted butter, diced
- 2 tablespoons Pernod liqueur
- ¾ teaspoon saffron threads
- Kosher salt and freshly ground black pepper
- Minced fresh parsley for garnish
Instructions
- Prepare the bacon by placing it in a medium-sized (10 to 11-inch) Dutch oven or heavy pot. Cook over medium-low heat for 10 minutes, stirring occasionally, until it turns golden brown and crisp. Transfer the bacon to a separate plate using a slotted spoon.
- Utilize the rendered bacon fat to sauté onions, celery, and thyme. Cook for 10 to 12 minutes, stirring periodically, until the vegetables become soft and develop a light caramelization.
- Deglaze the pot with white wine, adding of salt and of black pepper. Scrape the browned bits from the bottom of the pot and allow the mixture to simmer for 2 minutes.
- Create layers in the pot by dividing the onion mixture. Spread half the onion mixture as the base, then arrange a layer of potatoes and dot with butter. Repeat the layering process with the remaining onion mixture, potatoes, and butter.
- Introduce heated seafood stock and sprinkle saffron threads over the layered ingredients. Cover the pot and transfer to a preheated oven at 175°C / 350°F. Bake for 30 to 40 minutes until the potatoes approach tenderness.
- Prepare the cod by cutting it into large chunks approximately 1 x 3 inches in size. Season the fish with of salt and 1½ teaspoons of black pepper.
- Incorporate half-and-half and heavy cream into the partially cooked potatoes. Gently nestle the seasoned fish into the liquid, ensuring it is completely submerged. Return the covered pot to the oven and continue baking for 20 to 30 minutes until the fish is fully cooked and flakes easily.
- Enhance the chowder by folding in the crispy bacon and Pernod, taking care to maintain the fish’s integrity. Allow the pot to rest, covered, for 5 minutes to harmonize the flavors.
- Serve the chowder in shallow bowls, garnishing with freshly chopped parsley. Present the dish hot, allowing diners to appreciate the rich, layered flavors.
Notes
- Choose the freshest cod available to ensure a rich, delicate flavor that transforms the entire chowder experience.
- Add a pinch of saffron threads, which might seem expensive but delivers an incredible depth and golden-orange color that elevates the dish beyond ordinary seafood soups.
- Slice potatoes uniformly to guarantee consistent cooking, preventing some chunks from turning mushy while others remain hard and undercooked.
- Gently nestle fish into the simmering liquid, allowing it to absorb surrounding seasonings and cook evenly without breaking apart.
- Allow the chowder to rest briefly after adding bacon and Pernod, giving ingredients time to meld and intensify their complex flavor profile.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 273
- Sugar: 2.2g
- Sodium: 339mg
- Fat: 15g
- Saturated Fat: 9.1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg