Rock Cod Chowder in Saffron-Tomato Broth

Name: Rock Cod Chowder in Saffron-Tomato Broth
Yield: MAKES ABOUT 9 CUPS
Ingredients: 1/4 teaspoon saffron threads, lightly crushed; 1/2 cup boiling water; 1 (28-ounce) can whole peeled tomatoes; 2 tablespoons extra-virgin olive oil; 1 medium leek, white and light green parts only, quartered lengthwise and thinly sliced; 1 small fennel bulb, finely diced (if it comes with fronds, chop and reserve 1/4 cup); 1 large sprig thyme (lemon thyme if available); 1 bay leaf; Kosher salt; 1 cup dry white wine; 3 cups fish, vegetable, or chicken stock (or low-sodium broth); 2 medium Yukon gold potatoes, diced; 1 tablespoon freshly squeezed lemon juice, more as needed; 1 pound skinless rock cod fillets (or other mild, firm white fish such as ling cod, snapper, or halibut)

December 22, 2011

This brothy chowder is loosely inspired by bouillabaisse, the classic Provençal seafood soup, but it’s both simpler and easier on the pocketbook. To go all the way with this dish, drizzle the soup with fresh aioli (or mix mayonnaise with minced fresh garlic and thin with lemon juice). Serve with crusty bread.

Recipe notes

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