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    Baked Fish Chowder

    Source of Recipe

    From "Modern Comfort Food" by Ina Garten

    Recipe Introduction

    "On a cold winter night, I love to make a big batch of soup like this fish chowder. It's made with onions, bacon, white wine, saffron, and a touch of Pernod, the anise-flavored liqueur that's often used in bouillabaisse. This soup is rich and so delicious!"

    List of Ingredients

    ◦ ½ pound thick-cut applewood-smoked bacon, ¾-inch diced
    ◦ 6 cups yellow onions, halved and thinly sliced crosswise (3 large)
    ◦ 3 cups (½-inch) diced celery (6 large stalks)
    ◦ 1 tablespoon fresh thyme leaves
    ◦ ¾ cup good dry white wine, such as Chablis
    ◦ Kosher salt and freshly ground black pepper
    ◦ 1 pound (2-inch diameter) Yukon Gold potatoes, peeled, sliced ¼ inch thick
    ◦ 4 tablespoons (½ stick) unsalted butter, diced
    ◦ 4 cups seafood stock, heated to a simmer (see note)
    ◦ ¾ teaspoon saffron threads
    ◦ 2 pounds fresh skinless cod fillets
    ◦ ½ cup half-and-half
    ◦ ½ cup heavy cream
    ◦ 2 tablespoons Pernod liqueur
    ◦ Minced fresh parsley


    Preheat the oven to 350 degrees.

    Place the bacon in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium-low heat and cook for 10 minutes, stirring occasionally, until browned and crisp. With a slotted spoon, transfer the bacon to a plate and set aside. Add the onions, celery, and thyme to the bacon fat and sauté for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and beginning to brown. Add the wine, 2 teaspoons salt, and 1 teaspoon pepper, scraping up the brown bits in the pot. Simmer for 2 minutes.

    Transfer half of the onion mixture to a bowl and spread the remaining onions in the pot. Distribute half of the potatoes on the onions, then half of the butter. Spread the reserved onion mixture on top, then the remaining potatoes and butter. Add the stock and saffron, cover the pot, and bake for 30 to 40 minutes, until the potatoes are almost tender when tested with a knife. (Leave the oven on.)

    Cut the fish in very large (1 x 3-inch) chunks and sprinkle with 1 tablespoon salt and 1 ½ teaspoons pepper. Stir the half-and-half and cream into the pot and add the fish, pressing it into the liquid.

    Cover and bake for 20 to 30 minutes, until the potatoes are done and the fish flakes easily. Add the bacon and Pernod, stirring very gently to avoid breaking up the fish, then cover and allow it to sit for 5 minutes. Ladle into large shallow bowls, sprinkle with parsley, and serve hot.

    Serves 4 to 6

    • Note:
    Your fish market probably makes a good seafood stock.
    Otherwise, use two (15-ounce) cans of Bar Harbor Seafood Stock.




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