Ina Garten has a new cookbook, Modern Comfort Food. I’ve been reviewing it for ideas for new meals during Covid.
This one caught my eye because it seemed cozy and we had 2 pieces of cod in the freezer. I didn’t pay attention to her technique of baking the chowder before I started. Needless to say, we ate very late.
Usually a chowder comes together rather quickly as it is all done on the stovetop. Her recipe utilizes the oven as well as the stovetop. And takes 2-2.5 hours.
But the results made the extra time and complexity worth it.
I adjusted the recipe for what I had on hand and skipped a few of her steps. (See my notes.) Still, it turned out great.
fyi -- It made so much chowder that we had it for two dinners and a lunch. Next time I will downsize the recipe, which will be easy to do.
fyi --Pernod is an anise flavored French liqueur. Worth including.
---Barbara
Baked Fish Chowder
(Ina Garten's Modern Comfort Food Cookbook)
Serves 4 to 6
1/2 lb. thick cut applewood smoked bacon,
cut into 1/4 inch dice
6 cups yellow onions (3 large),
thinly sliced crosswise (I chopped mine)
3 cups celery (6 large stalks),
cut into 1/2 inch dice
1 T. fresh thyme leaves (I used 2 t. dried)
3/4 cup good dry white wine, such as Chablis
salt and pepper
1 lb. Yukon gold potatoes, peeled,
sliced 1/4 inch thick (I used baby Yukons and halved them)
4 T. butter (1/2 stick), diced (I didn't bother to dice)
4 cups seafood stock (I used 1 box which is 1 quart),
heated to a simmer
3/4 t. saffron threads
2 pounds fresh skinless cod fillets (I used 2 6-ounce frozen fillets, thawed)
1/2 cup half and half
1/2 cup heavy cream
2 T. Pernod liqueur
Minced fresh parsley
Preheat the oven to 350 degrees.
Place the bacon in a medium 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 saute for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and beginning to brown.
Add the wine, 1 t. salt (2 t. if Kosher salt) and 1 t. pepper, scraping up the brown bits in the pot. Simmer for 2 minutes.
I did not do the next part:
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.
Instead, I just added the butter and the potatoes, then continued.
Add the stock ----this is where I lost time--- I did not see that you are supposed to preheat the stock --- and the saffron, then bring it back to a low simmer ----this will take some time if you did not preheat your stock --- then cover the pot, and put it in the oven for 30 to 40 minutes, until the potatoes are almost tender when tested with a knife.
Leave the oven on.
Cut the fish into very large chunks (1x3 inch) and sprinkle with 1 T. kosher salt and 1.5 t. pepper. (I did not add the salt and pepper because I know she likes things salty, and waited to taste the broth at the end, and it was just fine.)
Stir the half and half, and cream, into the pot, then 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.
(Remove from the oven.)
Add the bacon and Pernod, stirring very gently to avoid breaking up the fish, then cover and let it sit for 5 minutes.
Ladle into large shallow bowls, sprinkle with parsley, and serve hot.
(Oyster crackers go well with chowder.)
---Barbara
