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Cod & saffron chowder

A comforting chowder made with salt cod and saffron

Cod & saffron chowder

Ready In

40 minutes

Cooking time

30 minutes

Prep time

20 minutes

Serves

4 people

Ingredients
1 x 300g bacalao fillet, desalted (see method)
500ml fish stock
18 saffron stamens, broken/chopped
5ml / 1tsp Catalan oregano with flowers (or 2.5ml / ½ tsp dried oregano)
150g panceta (rind off), cut first into thickish slices and then cross cut into narrow strips
30ml olive oil (preferably Arbequina)
200g onion, cut to a medium dice (2 smallish onions)
500g potatoes, peeled and cut into a 1.5cm /½” dice
2 cloves garlic, sliced
500ml milk (preferably full fat)
¼ tsp pimentón picante
¼ tsp coarsely ground black pepper
Chives, finely chopped
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Method

      1. Desalting the fish: 24 hours before - rinse the bacalao well then put to soak in plenty of water; refrigerate overnight, changing the water once.
      2. Skin the bacalao fillet and cut into 2.5cm /1” pieces.
      3. At the same time, in a sauce pan, warm the stock, saffron and oregano to just below simmering and hold at this temperature for a few minutes to release the flavours.
      4. In a deep pot over a medium-low heat cook the panceta well until lightly browned but not crispy; remove from the pot.
      5. Increase the heat a little, then add to the pot the olive oil, onion & potato and cook until onion softened (approx 10 minutes).
      6. Add stock mixture and sliced garlic, cooking until potatoes tender (approx 10 minutes).
      7. Add panceta, milk, bacalao, pimentón and black pepper, taste for salt at this stage and bring to a very gentle simmer for 5 minutes.
      8. Garnish with chives and serve.

    Variation: For a delightfully rich version of our bacalao chowder replace 150ml of the milk with the same quantity of double cream.

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    Ingredients
    1 x 300g bacalao fillet, desalted (see method)
    500ml fish stock
    18 saffron stamens, broken/chopped
    5ml / 1tsp Catalan oregano with flowers (or 2.5ml / ½ tsp dried oregano)
    150g panceta (rind off), cut first into thickish slices and then cross cut into narrow strips
    30ml olive oil (preferably Arbequina)
    200g onion, cut to a medium dice (2 smallish onions)
    500g potatoes, peeled and cut into a 1.5cm /½” dice
    2 cloves garlic, sliced
    500ml milk (preferably full fat)
    ¼ tsp pimentón picante
    ¼ tsp coarsely ground black pepper
    Chives, finely chopped
    Add all to basket

    Add in stock items to your basket

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