Cod Chowder with Saffron and Fingerling Potatoes

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This elegant cod chowder with saffron and potatoes is a sophisticated take on a classic coastal favourite. The combination of delicate white fish and earthy saffron creates a beautifully balanced broth that is both light and satisfying. Fragrant leeks and salty bacon provide a savoury base, while the fingerling potatoes add a lovely texture to every spoonful. It is a wonderful way to enjoy high-protein seafood with a touch of Mediterranean flair.

Ideal for a weeknight treat or a relaxed weekend dinner with friends, this one-pot recipe is surprisingly simple to prepare. Using cod fillets rather than smaller chunks ensures the fish remains moist and flaky. Serve this comforting dish in warmed bowls with a side of crusty sourdough bread to soak up the fragrant, creamy sauce.

Ingredients for Cod Chowder with Saffron and Fingerling Potatoes

4 thick-cut slices bacon (about 110g ), cut into 2-inch pieces
230g chopped leeks (white and pale green parts only
about 2 leeks)
3 230g bottles clam juice
450g fingerling or baby Dutch yellow potatoes, cut crosswise into 1/4-inch-thick rounds
120ml vatten
1 tesked hackad färsk timjan
1/2 tesked smulade saffranstrådar
120ml whipping cream
170g cod fillets

How to make Cod Chowder with Saffron and Fingerling Potatoes

Cook bacon in heavy large pot over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain. Add leeks to same pot. Cover and cook until leeks are very tender, stirring frequently, about 4 minutes. Add clam juice, potatoes, 120ml water, thyme, and saffron. Bring to boil; reduce heat to medium and cover. Simmer until potatoes are just tender, stirring occasionally, about 7 minutes. Stir in cream and reserved bacon. Season chowder to taste with salt and pepper.

Sprinkle cod with salt and pepper; place atop chowder. Cover and cook until cod is opaque in centre, about 10 minutes.

Using slotted spoon, transfer 1 cod fillet to each of 6 bowls. Ladle chowder over fish and serve.

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