After an hour of shoveling and sweeping snow in sub-zero temperatures, there’s nothing better than coming in to the warm cabin, the air humid and fragrant with a stew or chowder simmering on the stove and freshly baked bread… I love the balance of garden potato and cod in this recipe.
1 pound cod fillets (or any firm white fish), washed and cut into 1-inch cubes
1 dozen mussels, washed and de-bearded (Note: I didn’t have these on hand this time around but they are lovely in this chowder)
1 pound red potatoes, diced with skins left on
2 cups heavy cream
2 cups milk (I use almond milk)
1 can clam nectar or clam juice
1 bay leaf
2 tablespoons butter
2 onions, thinly sliced
very small pinch saffron
1 teaspoon dried thyme
sea salt and freshly ground pepper
In a pot of boiling salted water, boil the potatoes until just tender, about 8-10 minutes. Rinse and drain the water.
In a small bowl, add the saffron the 1 tablespoon of milk and set aside.
In a large soup pot, put cream, milk, clam nectar, thyme and bay leaf. Allow to warm on low heat.
Meanwhile, in a saucepan, melt butter and saute onions on medium heat until translucent. Add cooked onions and potatoes to the soup pot and bring to a boil. Add the fish and mussels and the saffron. Cover and let simmer for 6-8 minutes, or until mussels are open and fish is firm to the touch. Discard the bay leaf. Add salt and pepper to taste. Serve immediately with fresh bread.